Spicy Instant Pot Chicken Wings
These pressure cooker chicken wings are ridiculously quick and easy. Just 10 minutes cook time in the Instant Pot and a quick broil and they’re ready to enjoy!
These spicy Instant Pot chicken wings are perfect for game day, parties, or anytime you’re craving something bold and flavorful. With just 10 minutes of pressure cooking and a quick broil, you get juicy wings with crispy, caramelized edges. The homemade hot sauce coating adds a buttery, tangy heat that clings beautifully to the wings. Use drumettes, flats, or a combination of both, and easily scale up the sauce to feed a crowd.
Whether you’re serving them as an appetizer or a main dish, these wings deliver maximum flavor with minimal effort. Serve them with celery sticks to balance the heat and add freshness.
What You’ll Like About This Dish
Super quick cook time. Just 10 minutes under pressure and a fast broil.
Juicy and tender. The Instant Pot makes wings fall-off-the-bone soft before crisping.
Classic spicy flavor. Buffalo-style hot sauce, butter, and vinegar create the perfect wing sauce.
Great for gatherings. Easy to scale up and perfect for parties or snacks.
Ingredient Notes
- Chicken wings – Separate into flats and drumettes for even cooking.
- Hot sauce – Frank’s or Texas Pete’s are perfect for classic Buffalo flavor.
- Seasonings – Paprika, garlic powder, onion powder, and pepper coat the wings before cooking.
- Chicken stock (or water) – Creates the steam needed for pressure cooking.
- Butter – Essential for the rich, smooth wing sauce.
- Cayenne pepper – Adjust to make the wings as spicy as you like.
- Vinegar & Worcestershire – Add tang and depth to the sauce.
Steps to Make Spicy Instant Pot Chicken Wings
- Prep the wings by trimming the tips and separating the drumettes and flats.
- Toss the wings with hot sauce and seasonings inside a food storage bag.
- Add stock or water to the Instant Pot and place a trivet in the bottom.
- Arrange the seasoned wings on the trivet.
- Pressure cook until tender, followed by a short natural release.
- Make the wing sauce on the stovetop while the wings cook.
- Toss the cooked wings with some of the sauce.
- Broil the wings on a rack until golden and slightly crisp.
- Brush with additional sauce and serve with dipping sauce.
Tips
- Dry the wings with paper towels before seasoning for better browning.
- Use a footed trivet to keep the wings above the liquid and prevent sogginess.
- Broil on a rack for maximum crispness and air circulation.
- Adjust the cayenne and hot sauce to achieve your ideal heat level.
- Toss lightly after broiling to keep the wings crisp while still coating them with sauce.
Recipe Variations
- Garlic Parmesan wings. Skip the hot sauce and toss with butter, garlic, and Parmesan.
- Honey Buffalo version. Add a tablespoon of honey to the sauce for sweet heat.
- Extra spicy. Add additional cayenne or a splash of your favorite chili sauce.
- Dry rub wings. Use your favorite dry rub and skip the sauce for a smoky, crispy option.
- Frozen wings. Use frozen wings or drumettes, and increase the pressure-cook time to 15 minutes.
Serving Suggestions
- Serve with blue cheese or ranch dressing and crisp celery sticks.
- Pair with fries, onion rings, or a fresh green salad.
- Add extra dipping sauce in ramekins on the side.
- Garnish with chopped parsley or green onions for color.
How to Store
Refrigerate: Store leftover wings in an airtight container for up to 4 days. Reheat under the broiler to restore crispness.
Freeze: Freeze cooked wings for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Broil for a few minutes or air fry at 375°F until hot and crisp.
Spicy Instant Pot Chicken Wings
Ingredients
- 4 pounds chicken wings
- 1 1/4 cups hot sauce, e.g., Franks, Texas Pete’s
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 cup chicken stock, or water
- 6 tablespoons butter
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon cayenne pepper, or to taste
- Dash Worcestershire sauce
Instructions
- Prep the Wings: If the wings are whole, snip off and discard the wing tips. Cut them at the joint to make a drumette and a flat. Place the wings in a food storage bag and toss them with 1/4 cup of hot sauce, salt, paprika, garlic powder, onion powder, and black pepper.
- Pressure Cook: Add the stock or water to the inner pot of the Instant Pot and place a footed trivet in the pot. Put the seasoned wings on the trivet. Put the lid on the pot and turn the valve to the sealing position. Select the pressure cook setting and high pressure, then set the timer for 10 minutes. When the time is up, allow the pressure to come down for 5 minutes, and then carefully turn the valve to the venting position.
- Prepare the Sauce: While the wings cook, combine the remaining 1 cup of hot sauce with the butter, vinegar, cayenne pepper, and Worcestershire sauce in a saucepan. Cook over medium-low heat until the mixture is hot and the butter is melted. Combine the wings and 1/3 cup of the sauce in a large bowl; toss to coat.
- Broil the Wings: Preheat the broiler and line a large, rimmed baking sheet or roasting pan with foil. Place a rack in the pan. Arrange the wings on the rack and broil for about 4 minutes on each side, or until they are golden brown.
- Finish the Dish: Brush the wings with more of the sauce mixture and serve any remaining sauce in individual ramekins.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
