Last Updated on March 5, 2025
Instant pot chicken wings are always a great appetizer, and these wings are glazed with a spicy chipotle chili sauce for a Tex-Mex take on chicken wings. Using an electric pressure cooker saves lots of time for busy families.
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Have I told you how much I love the electric pressure cooker? For a busy family on the run all the time, it should be an essential kitchen tool. You can cook potatoes in less than 10 minutes, do a pot roast in 45 minutes, and perfect hard-boiled eggs that are easy to peel in 8 minutes. The Price of these cookers is coming down too.
Once you start using the pressure cooker you’ll realize that you can make Easy one-pot meals that you can throw together, set the timer and forget. And the tasty results you get from pressure cooking are just another reason to get and use one.
The one that I have is a Crockpot Brand 5 litre size. The controls are basically the same as an Instant Pot cooker. They are both electric cookers and very easy to use and get great results.
Inspiration For This Pressure Cooker Wings Recipe
MaryJo recently borrowed a library book, “Instant Pot electric pressure cooker cookbook” and it is full of no-nonsense pressure cooker recipes, and I had to try a couple of them. Listed under Appetizers was this recipe for pressure cooker chicken wings. I love wings so I had to try this pressure-cooker method.
The spices in this recipe are a little different than what I would normally use. The recipe includes cumin, coriander, and chipotle peppers in adobo sauce, which give these wings a Tex-Mex taste to them. If you are more into a traditional Buffalo wing, I’ll have the ingredients for Frank’s hot sauce wings in the recipe below. The cooking method remains the same.
Steps To Make The Chicken Wings
Add the pineapple juice to the pressure cooker and place the grate into the pot. Add the wings to the pressure cooker and set the cooker to steam for 10 minutes on high pressure. Once completed, let the cooker rest for 5 minutes, then carefully release the remaining pressure.
Use tongs to place the chicken wings into a bowl with the glazing sauce and stir/toss them well to coat. I always use my handy silicone wide turner/spatula, (#ad), to mix ingredients.
The wings get finished under a broiler to get a nice Crispy sear. Line a large baking sheet with foil and lightly spray with cooking oil. Add the wings and place them under the broiler for 4 minutes.
Remove the sheet pan from the broiler and turn the wings to the opposite side. Return the pan to the broiler and cook for 4 more minutes.
The pressure cooker perfectly cooks the chicken wings in 10 minutes and leaves them moist and juicy. The time under the Broiler then firms up the Crispy skin and makes the wings delicious and ready to serve.
Serve them with some Blue Cheese or ranch dressing. Whichever you prefer.
I included this last photo just to show how moist these wings are., or to tease you into making these instant pot chicken wings right now. They are just as good as Fried with a lot less mess.
The Recipe card below has all the details on How To make these Spicy wings.
You might like to try these Chicken Recipes too:
- Stove-top Italian Chicken
- Chicken and Drop Biscuits Casserole
- Hearty Chicken and Vegetable Stew
- One Pot Chicken Potatoes and Gravy
Instant Pot Glazed Chicken Wings
Ingredients
- 1 3/4 lbs. chicken wings, (6 full wings, cut in half at the joint, tips removed)
- 2 6 oz cans pineapple juice, 1/4 cup separated
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp coriander
- 2 chipotle chiles in adobo sauce, minced
- 1 tbsp adobo sauce
- 2 tbsp honey
- 1 tbsp dijon mustard
More Traditional Buffalo Wings
- 1 tsp garlic powder, initial rub
- 1 tsp onion powder, initial rub
- 1/2 tsp. kosher salt, initial rub
- 4 tbsp butter, melted
- 1/3 cup Frank's hot sauce
Instructions
- Mix cumin, paprika and coriander in a large bowl, add the chicken wings and toss to coat.
- Place the steaming rack into the electric pressure cooker, add all but 1/4 cup of the pineapple juice, then place the seasoned wings into the cooker. Select manual or steam, high pressure for 10 minutes. Once done, wait 5 minutes, then carefully depressurize the pot. (Use 1 1/2 cups water in the pressure cooker for traditional Buffalo wings).
- While the wings cook, rinse out the large bowl used for the spices and mix together the chipotle chiles, adobo sauce, honey, dijon, and reserved pineapple juice.
- Line a large rimmed baking sheet with aluminum foil, coat with cooking spray, and turn on oven broiler. Place the rack 4 or 5 inches under the element.
- Place the wings into the bowl with the sauce and toss to coat. Place the wings on the lined baking sheet and use a spoon to add a little more of the sauce to each wing. Broil for 4 minutes, remove from the oven to turn and spoon more of the sauce on each piece. Place back under the broiler for 4 minutes.
- Serve with your prefered sauce. (Ranch or blue cheese dressing come to mind).
Notes
- Recipe from "Instant Pot electric pressure cooker cookbook", by Sara Quessenberry and Kate Merker
- If using the Frank's hot sauce, melt the butter on the stovetop on low temperature then stir in the Frank's hot sauce. Place the cooked wings in a bowl with 1/2 of the Frank's and butter. Toss to coat. Proceed to place them under the broiler as described in the instructions. Once done, put the wings back into the bowl and add the remainder of the hot sauce and toss to coat.
Steven Osborn
Very nice recipe and the IP does a good job.
Joe
Thanks Steven,
Glad that you liked it.
Joe
MaryJo
I LOVE chicken wings, and it’s amazing how good and fast they are done in the pressure cooker!