September 23, 2016

Instant Pot Chicken Wings

There are many reasons to love the Instant Pot, but one of the best reasons is that I RARELY remember to thaw meat in time for dinner.  Anyone else?  I'm always amazed when I can throw a frozen chunk of meat into the IP, and, in a matter of moments, it's thawed and cooked.  These wings took a little extra work to crisp them at the end, but it was definitely worth it.


1/2 cup of your favorite BBQ sauce
2 Tbsp honey
1/2 cup of water or chicken broth
1-2 lbs of chicken wings, about 24-40 wings


In a microwave safe bowl, combine BBQ sauce, honey, and chicken broth and microwave for 30 seconds or until honey is melted and well mixed.

Place a steam basket in the bottom of your Instant Pot and put the wings (thawed OR frozen) onto the steamer basket.  Pour the sauce over the wings, secure the lid, and cook on Manual for 6 minutes if your wings are thawed, 10 minutes if they are frozen like mine were.  Allow the Instant Pot to naturally release pressure for 5 minutes if your wings were frozen, otherwise just use the quick release.  If for any reason your wings were not fully cooked through, just rearrange them, and cook on manual for 2 more minutes -- no big deal!!

Carefully move the wings to a large with tongs, and then move the steamer basket to the kitchen sink with an oven mitt.  Gently dump the wings in the sauce, and then use your tongs to move them to a foil-lined cookie sheet with a rack.

Set the Instant Pot to Sauté and allow the sauce to reduce for 10 minutes.  Meanwhile place an oven rack on the 2nd setting from the top, and broil the wings on high for 3 minutes per each side.

Using oven mitts you can either pour the BBQ sauce into a bowl to serve on the side, or pour it into a larger bowl to give the wings one more toss in the sauce before serving.  Or you can do what we did -- both!

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