Best Instant Pot Chicken Wings From Fresh or Frozen

Best Instant Pot Chicken Wings made with either fresh or frozen wings. Covered in a delicious, sticky honey garlic sauce and broiled to crispy perfection.

Instant Pot recipes are a staple around here, I love the convenience and that I can make most of the meals in a fraction of the time. The best part is that you can make meals using frozen meat. Learn How to Cook Frozen Chicken in the Instant Pot and also How to Cook Frozen Beef in the Instant Pot, and below you will learn How to Cook Frozen Chicken Wings in the Instant Pot.

Instant pot chicken wings in sticky honey garlic sauce

Instant Pot Chicken Wings Recipe

Instant Pot Chicken Wings are one of the easiest recipes you can make in the pressure cooker or Instant Pot. The best part of the recipe is that you don’t have to thaw the wings, it works great with fresh and with frozen chicken wings. This is probably the best thing about a pressure cooker because you don’t have to worry anymore about forgetting to thaw a bag of chicken wings right before the guests show up.

This is a very easy recipe and is perfect for a quick dinner, or for an appetizer, it is great to serve at a party. The recipe is no fuss at all, and after cooking the wings, you can choose your favorite sauce to toss them in and broil before serving.

It doesn’t get any easier than that, with recipes like this, anyone can become a super hostess. I choose to coat the wings in the most amazing honey garlic sauce because everyone went crazy for my One Pan Honey Garlic Chicken and Rice recipe. That sauce is the bomb, everyone will lick their fingers clean.

What do you need to make instant pot chicken wings?

  • Chicken wings – fresh or frozen, both work
  • Water
  • Instant Pot trivet with handles
  • Your favorite sauce for the wings
  • A baking sheet and a baking rack to broil the wings

How to cook chicken wings in instant pot?

Cooking wings in the Instant Pot or any other pressure cooker is very easy and it involves just a few steps:

  1. All you have to do is add either fresh or frozen wings to the Instant Pot, add water and cook on High Pressure per recipe directions.
  2. Release pressure, remove wings from the Instant Pot and toss in your favorite sauce.
  3. Broil for a few minutes, checking often so the wings don’t burn. Flip once during broiling in order to ensure even browning.

Instant pot chicken wings broiled and topped with honey garlic sauce

Instant Pot Chicken Wings Recipe Tips:

  • Make sure you use a trivet with handles or a steamer basket. This way the wings won’t touch the water, and won’t be overcooked. Also, it makes removing the chicken wings from the Instant Pot very easy.
  • Be very gentle when handling the cooked chicken wings, as the Instant Pot does a very good job and making them soft and juicy. So handle with care. This way you will avoid meat falling off the bone or losing the delicious skin that covers the chicken wings.
  • You can use a homemade sauce to toss the chicken wings in, or you can use your favorite store-bought sauce. Like BBQ or Buffalo, just handle with care with you toss the wings into the sauce.
  • The Instant Pot can’t really produce crispy chicken wings, as the meat is cooked under the pressure of very hot steam. In order to get them crispy on the outside, you have to use the broiler. It’s just one easy step, that is totally worth it.

If you are wondering why making chicken wings in the pressure cooker, I can tell you that there will be one of the best Chicken Wings you have ever had. First, you can’t beat the convenience of being able to cook frozen wings in just about 30 minutes.

This includes the coming to pressure time, cooking time and natural pressure release. Regardless if you are using fresh or frozen chicken wings, the meat will be so tender and juicy, so much better than the oven version.

Looking for more Instant Pot Chicken Recipes? Here are my most popular ones:

How long to cook frozen chicken wings in the Instant Pot?

You cook frozen chicken wings for 12 minutes on High Pressure, followed by a 5 minutes Natural Pressure Release.

How long to cook fresh or thawed chicken wings in the Instant Pot?

You cook fresh or thawed chicken wings for 8 minutes on High Pressure, followed by a 10 minutes Natural Pressure Release.

Frozen chicken wings cooked in the instant pot before and after cooking

How to make Instant Pot BBQ Chicken Wings?

Cook the fresh or frozen chicken wings per recipe directions. Once cooked, simply toss the chicken wings in your favorite barbecue sauce and broil.

How to make Instant Pot Buffalo Chicken Wings?

Cook the fresh or frozen chicken wings per recipe directions. Once cooked, simply toss the chicken wings in your favorite Buffalo sauce and broil.

What is Natural Pressure Release (NPR)?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm and wait 10-15 minutes (or based on what the recipe says). After this, you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker. Then, wait 10-15 minutes (or based on what the recipe says) and after that open the valve.

A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel-cut oats. This method prevents any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

instant pot chicken wings

Best Instant Pot Chicken Wings

Catalina Castravet
Best Instant Pot Chicken Wings made with either fresh or frozen wings. Covered in a delicious, sticky honey garlic sauce and broiled to crispy perfection.
5 from 44 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American, Chinese
Servings 4 servings
Calories 725 kcal

Ingredients
 
 

  • 1 cup water
  • 4 lbs fresh or frozen chicken wings bone-in

Honey Garlic Sauce:

  • 5 tablespoons soy sauce
  • 3 tablespoons Mirin
  • 1/2 cup honey
  • 3/4 cup water
  • 3 tablespoons sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 teaspoon red pepper flakes or more

Cornstarch Slurry:

  • 3 tablespoons cornstarch
  • 3 tablespoons water

Instructions
 

Pressure Cook Chicken Wings:

  • Add 1 cup of water to the the pressure cooker pot.
  • If using frozen chicken wings, make sure they are not frozen in a block of ice. You should be able to separate them.
  • Place the trivet with handles or steamer basket in the pot and stack the fresh or frozen wings directly onto it.
  • Close the lid and make sure the valve points to sealed.
  • Press the Pressure Cook button and set the timer for 12 minutes for frozen chicken wings and 8 minutes for fresh chicken wings.

Prep Work While Wings Are Cooking:

  • While the chicken wings cook, line a rimmed baking sheet with foil and place a cooking rack on top of it. Set aside.
  • Turn oven to Broil.
  • With the chicken wings still cooking, start making the sauce. You can also use store-bought sauce, see blog post for details.

Honey Garlic Sauce:

  • Add the garlic, ginger, Mirin, soy sauce, honey, water, sesame oil and red pepper flakes to a medium sauce pan over medium heat.
  • Stir to combine and let it simmer for about 8-10 minutes, or until it starts to thicken. Stir often.
  • In a small bowl combine cornstarch with 3 tablespoons of water and stir until fully dissolved.
  • Add the cornstarch slurry to the sauce and cook for 2-3 more minutes, until it thickens.
  • Remove sauce from heat and set 1/2 cup to 1 cup aside for dipping.

Broiling the Chicken Wings:

  • Once the Instant Pot beeps and the cooking has been completed, do a 5 minutes Natural Pressure Release. Remove the lid carefully and remove the steamer basket or trivet with chicken wings.
  • Transfer 1/2 of the wings to a large bowl, and pour the Honey Garlic Sauce sauce over them. Gently toss to coat the wings well in sauce on each side, preferably use your hand to do this. Arrange the wings on the prepared baking rack.
  • Repeat with the remaining wings.
  • Broil chicken wings for about 5 minutes, flip and broil on the other side. Watch wings closely not to burn them, and broil less or more, based on how crispy you prefer them.
  • Serve the wings with the leftover 1/2 cup of sauce or with your favorite dipping sauce.

Nutrition

Calories: 725kcalCarbohydrates: 47gProtein: 47gFat: 49gSaturated Fat: 12gCholesterol: 188mgSodium: 1544mgPotassium: 451mgFiber: 0gSugar: 38gVitamin A: 395IUVitamin C: 2.6mgCalcium: 40mgIron: 3mg
Tried this recipe?Let us know how it was!

easy instant pot chicken wings pin

5 from 44 votes

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84 Comments

    1. Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. You can find in the Asian section of most grocery stores. You can also skip it.

  1. So do you let them naturally release for 5 or 10 minutes for fresh wings? Sorry think I saw it mentioned two different times. 

  2. Like you IP ribs, I tried this wings and they are also delicious and easy to make! Came out tender and juicy and great to host a party!5 stars

  3. perfect dish for family gathering. I used ranch for dipping, its just perfect combo, and very easy to make. thanks!5 stars

  4. these are perfect. Since I got my IP i started exploring all foods, and this is def. the one to go with the IP. The wings come out tender and super tasty. Some ranch is a must!5 stars

  5. When pressing pressure, is the temperature supposed to be low, medium, or high when putting the time for 12 minutes?

  6. This is a great recipe! Quick and delicious and made a great family dinner that my husband, kiddo, and I enjoyed. An added bonus was that I put the “drippings” from inside the pot in the fridge (without the trivet, of course), and the next morning found a beautiful gelatined light broth with the schmaltz solidified on top. I scraped the schmaltz and am saving it for roasted potatoes later this month. To the broth, I added fresh ginger and powdered turmeric and simmered for 15 minutes and made a nourishing broth for my mom, who’s fighting a cold. Thanks so much for sharing!5 stars

  7. I did your IP Wing’s and I was Shocking to say the Least. After I soaked them in my Hot Sauce and Home Honey I was Amazed ♡ Wonderful Thank You for the IP institution’s and I did them Frozen!
    Next batch I have to do with a DROP of water as I had to much from the Wing’s ♡♡Tonya V5 stars

  8. Just an observation on my first batch. I used megamart brand wings with up to 12% “solution”. This extra fluid came out and raised the liquid level in my pot during cook. No big deal, just a few on the bottom got damp and I used some of the juice to supplement my sauce and the rest for chicken stock! But, if you care if they are dry adjust accordingly.. Thanks for the easy recipe.

  9. I’m assuming these wings will be layered in the instant pot(?). Also could you double this. I’m feeding a crowd and wonder how many pounds can be put in. Thanks.

    1. Yes, they will be layered and that it’s fine, because you will broil them after. You can double the recipe if you have the 8qt IP.

  10. Fall off the bone chicken! I accidentally let them “naturally release” for 15 minutes instead of 5 before broiling, but my oh my, the meat fell RIGHT off of he bone. So delicious!5 stars

  11. Gotta say those were gangster wings, so tender. I cooked the whole bag frozen according to the recipe times, but I deep fried mine afterward and they were better than wing stop wings! Glad I found your page!5 stars

  12. This cooking method is perfect! We made our own sauce & everyone loved them. We did broil our wings twice. Once for 5 minutes, added a 2nd layer of sauce, then broiled again for 3 minutes.5 stars

  13. I got my IP a few months ago. My 1st thing I tried were fat, juicy pork ribs in some apple juice and liquid smoke. 22 ribs took only 40 minutes.
    Next, I cooked a big Angus beef roast-65 minutes.
    Halloween is approaching and I’m going to make some bat wings. It’s just wings that have been left whole. When you place the wings with the underside of them facing up with two drumsticks touching side by side, they look like bat wings.
    I usually make homemade BBQ sauce but for the wings, we love Jack Daniel’s BBQ sauce. Since I make pineapple BBQ sauce, I use the original JD’s BBQ sauce. Using the honey or brown sugar versions and the crushed pineapple is a bit too sweet.
    Niw, I can make a huge batch of wings. I have an 8 qt. IP.
    I can brush on the BBQ sauce and broil them until I see some charred bits. They look more bat like that way.
    Thanks to your recipe I now know how long to cook them.
    And, I will be trying your sauce on ½ the wings. The ingredients sound delish!!
    Add some homemade Ranch for dipping.
    Perfect!5 stars

  14. Great wings. I made two different sauces a buffalo butter sauce sprinkled with blue cheese and a sweet chili sauce and the broth left behind is amazing as I added some seasoning to the raw chicken wings as well.5 stars

  15. These were outstanding! My husband has made them before (without the Instant Pot) and the process seemed so tedious. These were easy and delicious!5 stars

  16. I want to try them but the fat content is so high which concerns me since my husband has hear issues. Have you tried them without the skin to reduce the fat? I assume that is where a lot of the grams of fat are coming from.

  17. I’m making these for the 3rd time and they are gobbled up by everyone with rave reviews. I’m going to add salt this time, but don’t go by me anyone -I would have a salt lick in my house if I could lol

    These are so so easy – and come out so juicy. That is what people commented about the most – how perfectly cooked they are! and I normally shy away from things like this because I worry about over cooking.

    Thank you!5 stars

  18. Made these for the first time for Super Bowl. My family loved them. Perfectly cooked. Made a few different sauces.
    Also did 6 minutes on each side.5 stars

  19. I made these to the recipe. The corn starch was to much for the recipe as it thickened the sauce to much. I added water a bit at a time till I felt the consistancy was better. I also added a bit more honey and without pepper flakes I added some hot sauce. This was a hit with my family and will likely be a go to for more.

  20. Definitely, just take a peek after 3 mins to see how they ate doing. I have the Mealthy (brand) air fryer for my instant pot. It has glass so around, so I can see how crispy they are getting.

  21. Great recipe! so easy to make. I used ground dried ginger, as fresh ginger is too expensive,and addeed more soy sauce. Also a tablespoon of minced garlic. So good!5 stars

  22. I s so pleased with how well written this recipe is. So easy to follow, and the steps are written with ease in mind they are about to go in the oven. Excited to taste them5 stars

  23. Delicious recipe! But do you know how to prevent them from getting black inside? I used frozen chicken wings and wondered what this was. Thank you

  24. Absolutely the BEST WINGS EVER!! The perfect recipe. I did cut the honey to 1/4 cup, and the hot pepper to 1/8 tsp. But it came out perfectly. I cut the cooking time to 6 minutes, due to 2lbs of wings.
    Excellent recipe!!5 stars