Craving fall-off-the-bone chicken wings with that irresistible crispy, saucy skin, but don’t have hours to wait? The Instant Pot is your secret weapon! This recipe delivers incredibly tender, juicy wings in a fraction of the time. A quick trip to a hot oven afterward ensures the sugar-free BBQ sauce gets perfectly caramelized and the skin gets delightfully crisp. It’s the ultimate appetizer for game day, a party, or even a quick weeknight dinner that’s guaranteed to disappear in minutes!

Ingredients

• 2 lbs / 907g grass-fed chicken wings and drumettes
• ½ cup / 120ml sugar-free BBQ sauce
• 1 cup / 240ml water

Instructions

1. Directions
2. Place a steamer basket or trivet in the bottom of your Instant Pot and pour in 1 cup of water.
3. Arrange the chicken wings and drumettes in the steamer basket.
4. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 5 minutes.
5. While the wings are cooking, preheat your oven to 450°F / 232°C. Line a large baking sheet with foil and place a wire rack on top.
6. Once the cooking cycle is complete, carefully perform a Quick Release to vent the steam.
7. Once the pin has dropped, open the lid and transfer the cooked wings to a large plate or bowl.
8. Using paper towels, pat the wings completely dry. This step is crucial for getting crispy skin!
9. In a separate large bowl, toss the dry wings with the BBQ sauce until they are evenly and generously coated.
10. Arrange the sauced wings in a single layer on the prepared wire rack, ensuring they are not overcrowded.
11. Bake for 8-15 minutes, or until the sauce is bubbly, caramelized, and slightly crisped at the edges.
12. Remove from the oven and let them rest for a minute before serving warm.

Nutritional Information

• Per Serving: Calories 319 | Total Fat 11.3g | Net Carbs 1.26g | Protein 43.7g | Fiber 0.1g

Pro Tips

• For extra crispy skin, after patting the wings dry, bake them for 5-7 minutes *before* tossing them in the BBQ sauce. Then, sauce them and return them to the oven for another 5-8 minutes to caramelize.
• Don’t skip the wire rack! Elevating the wings allows hot air to circulate all around them, which helps crisp up the bottom and prevents them from getting soggy.
• For a fiery kick, add a ¼ teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the BBQ sauce before tossing the wings.
• If you don’t have a steamer basket, you can use the metal trivet that came with your Instant Pot. Just be careful that the wings don’t fall through the gaps into the water.

FAQ

Q: Why aren’t my Instant Pot wings crispy
A: For truly crispy skin, two steps are crucial. First, you must pat the wings completely dry with paper towels after pressure cooking to remove excess moisture. Second, finishing them in a hot oven on a wire rack is essential. The rack allows hot air to circulate and crisp all sides of the wing.

Q: Can I make these chicken wings from frozen
A: Yes, you can cook wings from frozen. Simply increase the pressure cooking time to 10-12 minutes on High Pressure, followed by a Quick Release. Then proceed with drying the wings and finishing them in the oven as directed in the recipe.

Q: Can I use a different kind of sauce
A: Absolutely! While this recipe uses sugar-free BBQ sauce, the cooking method works perfectly with any of your favorite wing sauces. Feel free to toss the cooked wings in Buffalo sauce, teriyaki, or a garlic parmesan glaze before the final oven step.

Q: What if I don’t have a steamer basket
A: If you don’t have a steamer basket, you can use the metal trivet that came with your Instant Pot. The goal is to keep the wings elevated out of the water so they steam instead of boil. Ensure the wings are arranged so they don’t fall through the gaps.