Chicken wings are a beloved snack and appetizer, perfect for game days, parties, or a cozy night in. If you want to make them quickly without sacrificing flavor or tenderness, cooking chicken wings in a pressure cooker is a fantastic method. It’s fast, easy, and yields juicy wings that you can finish off crispy under the broiler. Let’s dive into how to cook chicken wings in a pressure cooker step-by-step!
Why Use a Pressure Cooker for Chicken Wings?
Pressure cooking reduces cooking time by up to 70% compared to traditional methods, making it ideal for busy cooks. The sealed environment traps steam and heat, cooking the wings evenly and locking in moisture. This results in tender, juicy meat that’s ready in minutes. Plus, you can customize the flavors with your favorite seasonings or sauces before or after cooking. The only thing pressure cooking doesn’t do is crisp the skin – but that’s easily fixed with a quick broil in the oven afterward.
What You’ll Need
– Chicken wings (2 to 4 pounds, whole or separated into drumettes and flats)
– Liquid (water or chicken broth, about 1 cup)
– Seasonings (salt, pepper, garlic powder, paprika, or your favorites)
– Optional marinade or sauce (buffalo sauce, honey-soy glaze, BBQ sauce, etc.)
– Pressure cooker (Instant Pot or any electric/stovetop pressure cooker)
Step-by-Step Instructions
1. Prepare the Wings
Start by rinsing the chicken wings and patting them dry with paper towels. You can cook them whole or cut into pieces if you prefer. Season the wings generously with salt, pepper, and any other spices you like. For extra flavor, marinate the wings for at least 30 minutes or up to 24 hours in your favorite sauce or a simple mixture of olive oil, garlic, and spices.
2. Set Up Your Pressure Cooker
Pour about 1 cup of water or chicken broth into the pressure cooker pot. This liquid is essential to generate steam for pressure cooking. Place a trivet or a steaming rack inside the pot, and arrange the wings on top in a single layer if possible. Avoid overcrowding to ensure even cooking.
3. Pressure Cook the Wings
Seal the lid and set the valve to the sealing position. Cook the wings on high pressure for about 8 to 12 minutes depending on the size and whether they are fresh or frozen (8 minutes for fresh, 10-12 minutes for larger pieces or frozen wings). Once the cooking time is up, allow a natural pressure release for about 5 to 10 minutes, then carefully quick-release any remaining pressure.
4. Make Your Sauce (Optional)
While the wings cook, prepare your sauce or glaze. A popular choice is a honey-soy mixture with smoked paprika, garlic powder, onion powder, and melted butter for richness. You can also make classic buffalo sauce by mixing hot sauce and melted butter, or use barbecue sauce for a smoky flavor.
5. Crisp the Wings Under the Broiler
Pressure-cooked wings will be tender but not crispy. To get that irresistible crunch, transfer the wings to a baking sheet lined with foil or a wire rack. Brush or toss the wings with half of your sauce, then broil them in the oven for 2 to 4 minutes per side. Flip and baste with the remaining sauce to coat evenly. Broiling crisps the skin beautifully without drying out the meat.
6. Serve and Enjoy
Once crispy and sauced, serve your wings hot with your favorite dipping sauces like ranch, blue cheese, or extra buffalo sauce. Add celery sticks or carrot sticks on the side for a classic touch.
Tips for Perfect Pressure Cooker Chicken Wings
– Don’t skip the liquid: Always add at least 1 cup of water or broth to create steam.
– Use a rack: Keeping wings elevated prevents sogginess and allows even steam circulation.
– Broil for crunch: The pressure cooker cooks the meat but doesn’t crisp the skin, so broiling is key.
– Experiment with flavors: Try different rubs, marinades, and sauces to find your favorite.
– Adjust cooking time: Frozen wings need a bit longer under pressure than fresh wings.
– Natural pressure release: Letting the pressure release naturally for a few minutes keeps the wings juicy.
Why This Method Works So Well
Pressure cooking locks in moisture and cooks wings quickly, perfect for weeknight dinners or last-minute gatherings. The broiler finish adds the crispy texture that wings are famous for, combining the best of both worlds: juicy inside, crispy outside. Plus, it’s hands-off cooking with minimal cleanup.
Chicken wings cooked this way are tender, flavorful, and ready in about 30 minutes from start to finish. Whether you prefer classic buffalo, honey garlic, or spicy BBQ, this method adapts beautifully to any flavor profile.
Pressure cooking chicken wings is a quick, easy, and foolproof way to get tender, juicy wings every time. Finish them under the broiler for that perfect crispy skin, and you’ll have a crowd-pleasing dish ready in no time. Enjoy your wings with your favorite dips and sides!