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Best Instant Pot Chicken Wings From Fresh or Frozen

Name: Best Instant Pot Chicken Wings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup water; 4 lbs fresh or frozen chicken wings (bone-in); 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); 3 tablespoons cornstarch; 3 tablespoons water

ByCatalina Castravet January 24, 2026January 24, 2026

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I am here to tell you today about my spectacular Instant Pot Chicken Wings, which I have been making for years. This is a tried-and-true recipe that, over time, remains one of my readers’ and my favorites. The wings are juicy and tender, coated in a sweet-and-savory honey-garlic-ginger sauce that is to die for. The best part? This recipe can be made with either fresh or frozen wings,

Drizzling honey garlic ginger sauce over instant pot chicken wings.

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. Let’s face it, no matter how experienced or not you are in the kitchen, it happens to all of us to forget to thaw the meat, and here the Instant Pot literally becomes your savior. You can easily turn frozen chicken breast into a fantastic dinner, and you can still have your taco night by cooking frozen beef.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More chicken wings recipes to try

This is probably the best thing about a pressure cooker: you don’t have to worry about forgetting to thaw a bag of chicken wings right before the guests show up for game night. The recipe is fuss-free and versatile. After cooking the wings, you can choose your favorite sauce to toss them in, then broil them to crispy perfection before serving. I made a flavorful honey-garlic-ginger sauce that sticks to the meat and adds a glossy finish everyone loves, but Szechuan sauce is another favorite of mine!

Serving instant pot chicken wings with veggies and honey garlic ginger sauce.

Why you will love this recipe

Fresh or frozen: I can make this recipe even if I forget to take the wings out to thaw for dinner. No more stressing about rubbery chicken wings, these turn out tender on the inside and crisp of the outside.
It is so fast: In less than 45 minutes, I can cook them from frozen, make the garlicky sticky sauce, and crisp them in the broiler!
The sauce is full of flavor: I am telling you this sauce is a keeper, you can make it for the wings, but use it in so many other recipes, like stir fries, or chicken bake. With fresh pepper, ginger, and robust garlic, the sauce is rich in flavor and can be used for dipping as well.
They’re great for game day: My friends and family love these, and I usually make two portions; they are perfect for parties and disappear fast!

What you will need

Overhead shot of instant pot chicken wings ingredients arranged on a light surface.

Chicken wings: I use about 4 pounds of organic chicken wings, already separated into drumettes and wingettes.
Wet ingredients: I use low-sodium soy sauce, so I can control the salt intake while still getting that umami flavor. Honey provides a natural sweetness for this sauce and a stickiness to keep everything together. Mirin adds a complex depth of flavor with a boost of sweetness. The rich, nutty scent and taste of sesame oil add a unique hint of Asian flavor.
Dry ingredients: The key ingredient to this sauce; I use freshly minced garlic for an intense flavor that also adds a creamy texture. Freshly minced ginger provides a hint of spicy sweetness. And I also add a pinch of red pepper flakes for just a touch of spiciness.
Thickener: To thicken the sauce, I mix 3 tablespoons of cornstarch with 3 tablespoons of cold water until it dissolves. Then I add it to the sauce at the end of cooking.

How to make

Prep the pot: First, I add a cup of water to the pot and place the trivet inside with the wings on top.

Cook the wings: Now, I close the lid, seal it, and pressure-cook for 5 to 6 minutes (fresh chicken) or 10 to 12 minutes (frozen).

Prep the pan: While the wings cook, I line a baking sheet with foil and place a rack on top. Now, I set the oven to broil and start making the sauce.

Make the sauce: I mix the sesame oil, red pepper flakes, honey, soy sauce, mirin, ginger, garlic, and ¾ cup of water in a saucepan over medium heat, stirring often. I let it simmer for 8 to 10 minutes, or until it starts thickening.

Adding honey to a saucepan to make honey garlic ginger sauce.

Thicken: Then I mix the cornstarch slurry into the sauce and cook for another 2 minutes, stirring often, until it thickens. After I remove it from the heat and set 1 cup aside for dipping.

Toss in the sauce: Once the Instant Pot beeps, I perform a 5-minute natural pressure release, then remove the lid and lift out the trivet. I toss the wings in the sauce in a large bowl, half the batch at a time, and place them on the prepared baking sheet rack as I go.

Adding honey garlic ginger sauce to chicken wings.

Broil the wings: Now, I broil the wings for about 5 minutes, flipping when they are nicely browned.

instant pot chicken wings on a baking wire rack.

Serve with sauce: Finally, I remove them from the oven and serve them with the leftover sauce.

Instant Pot chicken wings in sticky honey garlic sauce.

Expert tip

Cooking frozen chicken wings

Many people are afraid of cooking any kind of frozen meat because it can cook unevenly. We have always been told to cook meat that is thawed or fresh for the best results. While this is still true, there are exceptions, as in this recipe, when using the Instant Pot. First, make sure there are no large chunks of ice – small surface ice is fine, and that the wings are not frozen into a solid block; if so, break and separate them. Also, make sure there is at least 1 cup of liquid, like water or broth. Finally, place them on a trivet or steamer basket so they do not sit in the water; this prevents them from boiling and becoming soggy.

More tips to consider:

Stacking the wings is fine, but don’t pack in too many. They need some circulation.
Thawed wings need 5 to 6 minutes, and frozen wings need 10 to 12 minutes, plus 5 minutes natural release in both scenarios.
The best way to get crispy skin is to put them in the broiler right after they cook.
Be sure to have an Instant Pot trivet with handles to make this recipe easier.
Coat the wire rack lightly with oil to prevent the skin from sticking.
Use party wings. This saves time since they are pre-cut.

instant pot chicken wings with honey garlic ginger sauce.

Recipe variations and add-ins:

Other seasonings: Instead of tossing these wings in sauce, sometimes I toss them in one of my seasoning mixes. They have lots of flavors and do not add any extra moisture, so they keep the wings extra crispy. Try my poultry seasoning for a bundle of flavors like rosemary, garlic, onion, marjoram, sage, thyme, and oregano, or Cajun seasoning for a bit of heat and a hearty kick.
Boneless wings: Instead of regular wings, chop up skinless, boneless chicken breasts or thighs for boneless wings.
Different sauce: Other sauces I like to use with this chicken wing recipe include buffalo sauce made with Frank’s hot sauce, butter, and seasonings; tangy, sweet barbecue sauce made from scratch; my homemade teriyaki sauce; or sweet and zesty Orange sauce.
Baked wings: These wings can also be made in the oven. I bake the wings for 30 to 45 minutes, depending on whether they are fresh or frozen.
Crack wings: Adding my ranch seasoning, bacon bits, and cheddar cheese makes these wings absolutely addictive.

A platter of instant pot chicken wings with celery, carrots, and dipping sauce.

Serving suggestions:

These wings are best served hot. I let them rest for 10 minutes after taking them out of the oven, then paired them with other appetizers and dipping sauces. For game night, I usually include wings, mac and cheese balls, shrimp salad sliders, crispy crab cakes, and beer cheese dip with homemade pretzel bites. I also serve a variety of dipping sauces, including homemade Ranch, honey mustard, and Tartar sauce.

Our weekdays are very busy, well, weekends are like that too, and on Fridays we treat ourselves to a movie night, and I like to make these wings for the kids. To make it a more rounded meal, I add perfectly steamed broccoli and oven-roasted bok choy seasoned with garlic on the side. Fried rice is another favorite. My sweet-and-tangy pineapple fried rice pairs well with this dish.

How to store leftovers:

Refrigerate: I put my leftovers in a sealed container and refrigerate them, where they will stay fresh for up to 4 days.
Freezing: They can also be frozen in heavy-duty freezer bags for up to 4 months.
Defrost: I thaw mine overnight in the refrigerator for the best flavor.
Reheating: I reheat mine in the air fryer at 375 degrees F for 5 minutes, flipping halfway through.

Homemade instant pot chicken wings on a serving plate.

Frequently asked questions

Why are my Instant Pot chicken wings so gummy?

This happens because the Instant Pot uses a moist environment under high pressure to cook, which melts the collagen into gelatin without crisping the skin. The only way to make the skin crispy is to put it in the broiler or air fryer. The broiler is the fastest and easiest choice because I can do all the wings at once in less than 5 minutes.

How do I make my Instant Pot chicken wings juicy?

To make sure they are tender and juicy, I use at least 1 cup of water. Chicken broth would also be good. Also, be sure not to cook them for too long. If they are fresh, they only need to cook for 5 to 6 minutes. Especially since they will be broiled afterward. Finally, do not toss them in the sauce until they are broiled and right before you’re ready to serve them.

Why are my Instant Pot wings soggy?

Since the Instant Pot uses steam to cook, it renders the fat but cannot crisp the exterior. That is why the broiler is important. Also, be sure to use a steamer basket or trivet to keep the chicken out of the water at the bottom of the pot. Letting them sit in that water will make them soggy for sure.

Can I make these wings in advance?

They can absolutely be made in advance. In fact, they may be even better that way. After letting them cook in the Instant Pot, transfer them to an airtight container and refrigerate until you’re ready to cook them. I would not wait longer than 24 hours. Then, broil them and toss them in the sauce. They will be even crispier because the skin has time to dry out.

Instant pot chicken wings broiled and topped with honey garlic sauce.

More chicken wings recipes to try

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