Pressure Cooked Chicken Wings

Want to make chicken wings without a mess?

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Wings? In the Instant Pot?? Count me in!

Ok, up front and center:  These only cook for FIVE minutes, BUT they do take time to come to pressure AND do their natural release.  And then you should really toss them under the broiler to give them some color.

Instant Pot Chicken Wings
Instant Pot Chicken Wings

So, yeah, they cook “fast” but not 5 minutes, eat and be done, ok?

I just hate when I see something that says FIVE MINUTES and then you see all the extra time involved 😉

Now, a little background on me … for years, I h. a. t. e. d. wings … like, ew, get those out of here.

ready to eat wings.jpg

Now? I LOVE THEM! So much so that I’m always making them different ways to find the most efficient and best results!

I think the pressure cooking thing is it. I mean, heck, the clean up is minimal … they certainly will NOT be splattering all over your oven …

Ready to do this?

Grab yourself a cup of water. And your wings, however many you’d like … I did 15 (!)

Put water in the bottom of the pot and insert that trivet.  We covered this before, go find it!

Instant Pot Trivet
Instant Pot Trivet

Season up your wings with whatever seasoning you’d like. I opted to use Mark’s Special Seasoning Mix. Be generous!

4 seasons.jpg

Add the wings on top of the trivet. The purpose of that there trivet is to keep the wings OUT of the water!  I did not stand them on end, and yes, they were touching each other, stacked up on each other. Whatever.

Put the lid on and lock it in place. Make sure your little knob is flipped back to “pressure”.

Hit manual and set for 5 minutes (high pressure).  Walk away and you’ll hear it beep in a few seconds and it will say “on”.

After about 10 minutes, you’ll hear it beep again and now the number 5 will be on the display and it will start counting down! Whee!!

After the 5 minutes are up, let it release on it’s own for about 10 minutes. NOW you can flip that knob forward and let the rest of the steam out.  Go ahead and turn on your broiler now (oh, hey, check open that oven door and look inside BEFORE you turn on the broiler, ok? I’ve had a pizza box smoking before! Whoops)

vent open and not pressurizing

Take the lid off carefully, it’s HOT!  Remove the wings to a parchment paper lined baking tray. I just re-used the tray that I had roasted some broccoli on earlier for meal prep work! No need to waste resources!

pale cooked wings.jpg

See how pale they are? THAT’S why you want to broil them a little!

If you’d like, brush some sauce on those babies.

broiled wings.jpg

I opted to broil mine naked and THEN added sauce on afterwards … I’m not a big sticky sauce kind of girl, you know?

These were really good and I think may be my new way to make them forever! There’s minimal fuss and mess to deal with!  Go ahead and give them a try! Up next will be the salt & vinegar wings … or maybe lemon pepper wings … or maybe ranch wings! The possibilities are endless!

Looking forward to sharing at some of these great parties … go check them out!

#ChickenWings   #InstantPot   #PressureCook   #Appetizers

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Author: The Mark & Jan Show

Hi! We are Mark and Jan. Highschool Sweethearts living in Paradise and fast forwarding to our retirement days! We have 2 kids, both young adults now, a grandbaby that was born on 12/29/18 (3 weeks sooner than anticipated!) and we have 2 cats ... more than enough!

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