Instant Pot Chicken Wings
Hungry Yet?
Oh, boy, do I have a treat for you today! If you think chicken wings are just for game day or large gatherings, think again! We’re bringing the party right into your kitchen with these Instant Pot Chicken Wings. Seriously, no need for a fancy deep fryer or scorching oil splatters—just grab your Instant Pot and let’s dive into this drool-worthy recipe that’s about to change your life (or at least your dinner plans).
Let’s be real: we all love chicken wings. They’re the MVP of appetizers, but sometimes the thought of making them can feel complicated, like quantum physics or assembling IKEA furniture without instructions. But fear not! With my trusty Instant Pot, we’re keeping it easy and approachable, just like I like my cooking. So grab your apron, and let’s get wingin’!
Why This Recipe is Awesome
First off, let’s talk about time. You don’t need to spend hours marinating, frying, or waiting around for your wings to become the crispy golden morsels of joy you dream of. With the Instant Pot, you can whip up these bad boys in just 20 minutes. Yup, you heard me right—less time cooking means more time for snacking and binge-watching your favorite show. Sound good?
Secondly, can we chat about versatility? These wings soak up flavors like a sponge; whether you like them spicy, tangy, or slathered in BBQ sauce that could set your taste buds dancing, you can customize them to your heart’s delight. Your options are endless, friend! Plus, the Instant Pot ensures they stay juicy and succulent, so you can kiss dry wings goodbye.
Grab These Ingredients
Here’s your shopping list, ready for your culinary adventure!
- 3 pounds chicken wings (drumettes and wingettes separated, tips discarded): Because obviously, we’re not throwing away any deliciousness here.
- 1 cup water: Just a bit of hydration for the pressure cooker magic.
- 2 tablespoons extra virgin olive oil: For that silky richness.
- 1 teaspoon onion powder: Because who doesn’t love a good onion without the tears?
- 1 teaspoon paprika: Adds a nice smokiness; your taste buds will dance.
- 1 teaspoon garlic powder: Amazing flavor with zero chopping. Thank you, garlic gods!
- 1/2 teaspoon salt: Season that chicken right, darling!
- 1/2 teaspoon black pepper: A little kick to brighten things up!
Cook It Like a Pro
Let’s get down to business; follow these steps for wing supremacy:
- Channel your inner rockstar: Throw those chicken wings into a mixing bowl. Feel free to use that bowl like a stage!
- Mix it up: In a separate small bowl, whisk together the olive oil, onion powder, paprika, garlic powder, salt, and pepper until it looks fab—or at least like something you’d wanna eat.
- Toss it all together: Pour that spice mixture over the chicken wings and toss to coat every piece evenly. No wing left behind!
- Get that Instant Pot ready: Place the trivet into the Instant Pot and pour in the water. Then, layer your wings in there like you’re creating a chicken wing tower (just avoid letting them fall to the bottom).
- Lock and load: Secure the lid, ensuring that steam valve is closed like an overstuffed suitcase. Set it to cook on high pressure for 10 minutes—and remember, that’s after it comes to pressure, not before!
- Let’s chill: Once it’s done, let the pressure release naturally for 10 minutes. Afterward, carefully turn the steam valve to release any remaining pressure (Remember: *safety first!).
- Crispy, please!: Grab a baking sheet and line it with parchment paper. Transfer the wings to the sheet, ensuring they’re spaced out. Pop them in a broiler on high for 2-3 minutes. Keep a close eye on them; broilers are like that friend who goes too hard at parties.
- Flip for that golden touch: Take them out, flip the wings and return to the broiler for another 2-3 minutes until they’re golden perfection. Now they’re ready to rock your world!
Common Mistakes to Avoid
Let’s make sure you don’t mess this up, okay? Here are a few rookie mistakes to steer clear of:
- Skipping the seasoning: Seriously, if you skimp on those spices, you might as well be eating cardboard. Don’t you dare do that to yourself!
- Not letting the wings rest: Rushing through might leave you with soggier wings than you bargained for. Give those beauties a moment to chill before serving.
- Broiling with your back turned: Trust me, you don’t wanna hear the sound of burning wings—stay alert!
Tweak It Your Way
Feel like getting creative? Here are a few alternatives to switch things up:
- Saucy affairs: Toss the finished wings in Buffalo sauce or honey garlic sauce for a flavor explosion.
- Herbalicious: Don’t have onion powder? Throw in some dried herbs—thyme or basil can shake things up a bit.
- No broiler? No stress: Instead of broiling for a crisp, you can use an air fryer if you have one. Get that crunch, my friend!
Curious? Here’s Answers
Can I use frozen wings? Totally! Just add a few extra minutes to that high-pressure time, and you’re good to go.
Can I prep this early? Absolutely, you savvy planner! Season those wings the night before and let them hang out in the fridge.
Is this a low-carb dish? Oh, you know it! Just protein and savory goodness!
Can I double the recipe? You betcha! But be careful not to overcrowd the pot; work in batches to keep that pressure game strong.
What dips can I serve with them? Ranch, blue cheese, barbecue sauce—whatever floats your dipping boat!
Final Thoughts
And there you have it, my wing-loving friend! These Instant Pot Chicken Wings are not just a meal; they’re a celebration of flavor! Easy, fast, and downright delicious—what’s not to love? So, whether it’s a casual weeknight or an impromptu game day, these wings have got your back. Go ahead, make a batch, share with friends or hoard them all for yourself (I won’t judge!). Happy cooking! 🍗🎉
Instant Pot Chicken Wings
Ingredients
Method
- In a mixing bowl, add the chicken wings.
- In a separate bowl, whisk together olive oil, onion powder, paprika, garlic powder, salt, and pepper.
- Pour the spice mixture over the chicken wings and toss to coat evenly.
- Place the trivet into the Instant Pot and pour in the water.
- Layer the wings on the trivet.
- Secure the lid and set to cook on high pressure for 10 minutes after reaching pressure.
- Once cooking is complete, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
- Preheat your broiler and line a baking sheet with parchment paper.
- Transfer the cooked wings to the baking sheet, spacing them out.
- Broil on high for 2-3 minutes until crispy, then flip and broil for another 2-3 minutes until golden.