Instant Pot Chicken Wings are amazingly tender in just 8 minutes! They're smothered in a sweet, spicy honey buffalo sauce for the perfect game day recipe!
Pat the chicken wings dry with a paper towel, then season with the garlic powder, salt and pepper to taste.
1.5 lbs. chicken wings, 1 teaspoon garlic powder, salt and pepper
Place 1 cup of water in the bottom of the Instant Pot. Place the trivet inside the Instant Pot and place the wings on top of the trivet.
Secure the lid and cook at High Pressure for 8 minutes. Note that the Instant Pot takes 10-15 minutes of time to come to pressure before the cooking time starts. When the wings are done cooking, quick release the pressure by opening the venting valve and remove the lid when safe to do so.
Preheat the broiler. Place the wings in a single layer on a foil lined baking sheet. Broil on the middle rack of the oven for 3-5 minutes per side or until the skin is golden brown and crisped. Remove from heat.
Place the butter in small sauce pan and cook over medium low heat until melted. Add the buffalo sauce and honey and cook until simmering, about 2-3 minutes.
Place the wings in a bowl and coat with the desired amount of sauce. Serve immediately with ranch dressing if desired and enjoy!
Homemade Greek Yogurt Ranch Dressing
Notes
Pro tip: Cook the wings in advance then broil and coat with sauce just before serving. They will take longer to crisp up when cold, so broiling time will be a little bit longer.
You can coat the wings in sauce BEFORE broiling if you'd like your wings more caramelized than saucy.
Broiling the wings is optional, but I don't recommend skipping this step as it's essential for crispy chicken wings.
If using frozen chicken wings, cook for 12 minutes at High Pressure.