Description
Delicious and easy Instant Pot Chicken Wings seasoned with a flavorful dry rub and finished with a tangy BBQ sauce, perfect for quick appetizers or game day snacks. The wings are pressure cooked to juicy perfection and then broiled to achieve crispy, charred skin.
Ingredients
Scale
Seasoning Mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
Main Ingredient
- 2 pounds chicken wings
Sauce
- 1/2 cup BBQ sauce
- 1 cup water (for Instant Pot)
Instructions
- Prepare the seasoning mix: In a small mixing bowl, combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/8 teaspoon cayenne, 1/2 teaspoon oregano, and 1/2 teaspoon thyme. Mix well to evenly distribute all spices.
- Season the chicken wings: Rinse the chicken wings thoroughly and pat them dry with paper towels. Add the wings to a large bowl and sprinkle the seasoning mix over them. Toss the wings well until each piece is evenly coated with the dry rub.
- Set up the Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the seasoned chicken wings on top of the trivet to keep them elevated above the water.
- Pressure cook the wings: Secure the lid of the Instant Pot and set it to Manual (High Pressure) mode for 6 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes before releasing any remaining pressure manually.
- Coat wings with BBQ sauce: Carefully remove the wings from the pot and place them in a large mixing bowl. Add 1/2 cup BBQ sauce and toss the wings until they are fully coated.
- Broil for crispiness: Preheat your oven broiler. Arrange the BBQ-coated wings on a baking sheet fitted with a wire rack. If there is leftover BBQ sauce in the bowl, brush it over the wings for extra flavor. Broil the wings for 5-10 minutes, or until the skin becomes crispy and slightly charred, watching carefully to prevent burning.
Notes
- This recipe combines the convenience of the Instant Pot for quick cooking with the broiler to get crispy skin, giving you the best of both worlds.
- The dry rub seasoning enhances the flavor profile, making it ideal for parties like Super Bowl or summer cookouts.
- Adjust the cayenne pepper amount to control the spice level.
- For best results, pat the wings completely dry before seasoning to ensure crispy skin after broiling.
- Leftover wings can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 672 kcal
- Sugar: 24 g
- Sodium: 1495 mg
- Fat: 40 g
- Saturated Fat: 11 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 189 mg
