These chicken wings are so good, and really easy to make in the Instant pot, and finish off in the oven. They are great to serve as an appetizer, or for game nights. The Instant Pot cooks the wings tender, and the oven crisps these chicken wings up to make a delicious dish, no matter when you serve it. Everyone will love these Instant pot wings.
A note about chicken wings. Have you bought chicken wings lately? They’ve gotten kinda expensive, huh? I bought a pack to make recently and they were about $15 for five pounds. Just be aware that many of the chicken wings you buy that are fresh (not those that come from the freezer section) have are both the drumettes and flats attached. So, you will have to spit these if you are going to make these instant pot chicken wings. Of course the other thing you could do is just buy frozen wings and let them thaw out. The instant pot does allow for cooking frozen things like chicken wings, but i promise these will turn out better if you do not use frozen chicken wings.
Here’s what you need for the Instant Pot garlic parmesan wings
4 pounds of chicken wings – (frozen is NOT recommended for this recipe but you can do it)
1 Tablespoon of garlic salt
1 Tablespoon of seasoned salt
1 Tablespoon of seasoned pepper
1 cup of water
Not only are these chicken wings full of flavor, these garlic Instant Pot Wings are the most tender wings you will ever have!
Finishing these buffalo chicken wings in the oven you will need:
Cooked wings from the Instant Pot
1/4 cup melted butter
2 Tablespoons of Olive oil
2 Tablespoons of minced garlic
3 Tablespoons of ‘Everything Seasoning’
2 Tablespoons of minced parsley
1/2 cup of Parmesan Cheese – shredded
HOW TO COOK FRESH Instant Pot CHICKEN WINGS
- For Fresh Chicken Wings cook on high pressure for 9 minutes.
HOW TO COOK FROZEN CHICKEN WINGS in the Instant Pot
- For Frozen Chicken Wings cook on high pressure for 15 minutes.
- Note that with frozen food, it may take about 20 minutes for pressure cooker to reach pressure.
Here’s the steps for these life changing instant pot chicken wings
Place the 1 cup of water in the Instant Pot, and place the Chicken Wings in the Instant pot.
Sprinkle with the garlic salt, seasoned salt, and seasoned pepper.
Place the lid on the Instant pot, and press the Manual button, and set the time to 10 minutes.
Make sure the pressure valve is set to SEALING, and press the Manual button again to start the Instant Pot.
When the Instant Pot is done cooking, it will beep and go to OFF. Do a quick release, by turning the pressure valve from sealing to VENTING, and release the pressure. When the float valve drops down, remove the lid.
Line a baking sheet with Parchment paper, and place the chicken wings on the Parchment paper. Melt the butter in the microwave, and when it’s melted, add the olive oil, and minced garlic to the butter.
Brush the butter mixture on the chicken wings.
Sprinkle the Chicken wings with Everything Seasoning, minced parsley, and Parmesan cheese.
Place the chicken wings in the oven at 425 degrees, and bake until the wings are golden brown on both sides. (Make sure you brush the butter mixture on both sides of the wings, and sprinkle with the seasonings) When the wings are golden brown (about 35 -45 minutes) remove them from the oven, cool for a few minutes, sprinkle with a little more Parmesan cheese, and serve. Enjoy!
NOTES ON MAKING BUFFALO CHICKEN WINGS in the Instant Pot
- I like chicken drumettes better because they usually have more meat.
- You can use full wings, remove tips and separate drumettes and flats separated (cook time stays the same.)
- You can use frozen chicken wings for this instant pot chicken wings recipe. Just be aware the the rub won’t stick as well.
NOTE: If you’re not familiar with doing a ‘quick release’ of the pressure for the Instant Pot, please refer to your owners manual to become familiar with the pressure valve, float valve, and how your Instant Pot model works. ALSO: Recipe can be doubled if you are serving a large crowd. The Instant Pot cuts the time for preparing/cooking the wings in half.