Instant Pot Chicken Wings



Instant Pot Chicken Wings

Course Side Dish
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 60 pieces


  • 5 lbs Chicken Wings
  • 1 Cup Hot sauce of your choice
  • ¼ C Apple Cider Vinegar
  • 1 Tbsp Cayenne Pepper (Optional if you want mild)
  • 1 Tbsp Ghee for the marinade
  • 1 Tsp Black Pepper
  • 1 Tsp Sea Salt

Extra Sauce for Coating

  • ½ C Hot Sauce
  • 3 Tbsp Ghee


  1. Combine hot sauce, vinegar, honey, cayenne pepper, ghee, black pepper, sea salt in a medium and whisk. Reserve about ¼ C of the sauce for basting and coating later.

  2. Remove wing tips from the main drummettes, and separate the flats.

  3. In the liner pot of the Instant Pot, combine the chicken wings and sauce.

  4. Mix the wings and sauce well together.

  5. If you want to, you can make up to the steps above a day ahead and marinate the wings in the sauce and refrigerate overnight.

  6. When ready to make the wings, turn on the Instant Pot.

  7. Put the liner pot with the chicken wings in the pot, close the lid and turn the vent valve to "Closed" position.

  8. Press "Manual".

  9. Press the "---" until the timer goes down to 10 minutes.

  10. Meanwhile, turn on the oven to "Broil" and line a cookie sheet with parchment paper.

  11. When the timer goes off, use NPR and open the lid when the vent opens. This should take 10-12 more minutes after the timer goes off.

  12. Take out the chicken wings, and place them in a single layer on the lined cookie sheet.

  13. Baste the chicken wings with the reserved hot sauce.

  14. Broil for about one minute or until browned, without burning the skin.

  15. When the wings are brown, turn the pieces over to broil the other side.

  16. Make the extra sauce for coating.

  17. When the wings are browned, combine the wings and the extra sauce and coat them well.

  18. Serve immediately with carrots and celery sticks.

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