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Instant pot chicken wings with celery

Instant Pot Chicken Wings

These Instant Pot chicken wings are delicious! And, they take just 35 minutes to prepare!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people
Calories 1000 kcal

Ingredients

  • 4-4½ lbs. chicken wings
  • 1 t. garlic powder divided
  • Salt and black pepper to taste
  • 1 c. water
  • Sliced celery for serving

Buffalo Wing Sauce Ingredients:

  • 1 c. Frank’s original hot sauce
  • ½ c. unsalted butter melted
  • ½ t. garlic powder

Instructions

  1. Sprinkle wings with the garlic powder and season with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and adjust the “Manual” setting to 8 minutes.
  2. While the wings cook, whisk the Frank’s hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.
  3. When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer wings to a large bowl. Set aside until just cool enough to handle.

  4. Spray rack vigorously with cooking spray to eep the wings from sticking to the rack.

  5. Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
  6. Transfer the wings to the wire rack on the prepared baking sheet.

  7. Brush with 1/2 of sauce

  8. Place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.

  9. Remove baking sheet from oven.

  10. Brush again with desired amount of sauce to finish the wings off.

  11. Serve with ranch and celery (if desired)