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! ♥
- 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)
- Rinse and pat dry chicken wings.
- In a large bowl mix the salt, onion and garlic powder and toss wings to coat.
- Place Instant Pot rack or basket in the bottom of the inner pot and add the water.
- Arrange wings on the rack or in the basket in even layers - do not exceed the max line of the pot.
- Secure the lid and set to Pressure Cook - High for 10 minutes. Vent should be set to seal.
- While the wings cook, mix up your wing sauce in a bowl large enough to toss your wings.
- Once cooking time has elapsed, do a quick-release of the steam, being careful not to burn yourself.
- 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).
- Once venting is complete, carefully open the lid and transfer wings to your bowl with the wing sauce and toss thoroughly to coat.
- 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.
- Broil for 2-3 minutes per side. Baste if you've opted for extra sauce.
- Wings are finished when you've reached the desired level of crispness.
- 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.