Crispy Instant Pot Chicken Wings

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This recipe for Crispy Instant Pot Chicken Wings was invented because I tend to leave cooking dinner until the last minute … Ooops!

While they’re best made from fresh or thawed wings, you can totally make them in a pinch from frozen, just follow the notes below.

Serve as a meal with a nice big salad or as part of a game day spread with veggies and dip. Looking for more inspiration? Join my searchable Facebook Group where you’ll find lots of links to amazing AIP elimination stage recipes – just click here.

I know you just want to get to the recipe, so here you go! Simple ingredients you already have in your kitchen … fast, easy, delicious … Enjoy! ♥

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Crispy Instant Pot Chicken Wings

Crispy Instant Pot Chicken Wings

Yield: 2 - 3 Main Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ Chicken wings made fast and easy thanks to the Instant Pot ... delicious!


  • 2-3 lbs Chicken Wings (drumettes and wings, tips trimmed and reserved for bone broth) *See notes if your wings are frozen and you're in a hurry*
  • 3/4 Cup Water
  • 1/2 tsp Himalayan Salt
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder


  • 1/4 cup Coconut Aminos
  • 2 Tbsp Honey or Maple Syrup
  • 2 tsp Extra Virgin Olive Oil
  • 2 tsp Crushed Garlic
  • 2 tsp Fresh Grated Ginger or 1 tsp Ginger Powder
  • Chopped Cilantro or Chopped Chives as garnish (optional)


  1. Rinse and pat dry chicken wings.
  2. In a large bowl mix the salt, onion and garlic powder and toss wings to coat.
  3. Place Instant Pot rack or basket in the bottom of the inner pot and add the water.
  4. Arrange wings on the rack or in the basket in even layers - do not exceed the max line of the pot.
  5. Secure the lid and set to Pressure Cook - High for 10 minutes. Vent should be set to seal.
  6. While the wings cook, mix up your wing sauce in a bowl large enough to toss your wings.
  7. Once cooking time has elapsed, do a quick-release of the steam, being careful not to burn yourself.
  8. Preheat your oven to Broil (high setting) and line a roasting pan or cooking sheet with parchment paper.
    CAUTION: Ensure your parchment is laying flat and not sticking up when broiling to avoid it burning. (You can use foil but I prefer not to use aluminum).
  9. Once venting is complete, carefully open the lid and transfer wings to your bowl with the wing sauce and toss thoroughly to coat.
  10. Arrange wings evenly on your prepared pan in a single layer, ensuring the wings are not touching.
    NOTE: If you like your wings saucy, take a minute to make a second batch of sauce so you can baste them wings when you flip them.
  11. Broil for 2-3 minutes per side. Baste if you've opted for extra sauce.
  12. Wings are finished when you've reached the desired level of crispness.
  13. Toss with extra sauce if you choose.


TIP: If your wings are frozen and you need a quick meal, you can follow the same recipe - skip the dry seasoning and cook on high pressure for 15 minutes instead.