The Easiest, Most Tender Sweet Chicken Wings Ever!
Craving wings but short on time? Let your Instant Pot do the heavy lifting! These Sweet Chicken Wings are a game-changer, delivering incredibly tender, fall-off-the-bone meat in just over an hour. The unique blend of savory broth and warm cinnamon, sweetened with a touch of stevia, creates a surprisingly delicious and guilt-free glaze. Get ready for your new favorite weeknight meal or party appetizer that’s as easy as it is flavorful!
Ingredients
• For the Wings
• 6 whole chicken wings, about 1.5 lbs or 680g
• 2 tbsp / 30ml avocado or canola oil
• 1 tbsp / 14g unsalted butter
• 1 cup / 240ml chicken broth
• For the Spice Blend
• 1 tsp / 4g salt
• ½ tsp / 1g ground black pepper
• ¼ tsp / 0.5g ground cinnamon
• 1 tsp / 4g stevia powder
Instructions
1. Prepare the Wings: Rinse the chicken wings and pat them completely dry with paper towels. A dry surface is essential for getting a good sear.
2. Sear for Flavor: Select the “Sauté” function on your Instant Pot. Once the display reads “Hot,” add the oil. Carefully place the wings in the pot in a single layer and sear for 3-4 minutes per side until golden brown. Remove the wings and set aside.
3. Create the Sauce: Add the butter to the hot pot. Once it melts, pour in the chicken broth, stevia, cinnamon, salt, and pepper. Stir and let the mixture simmer for one minute to combine the flavors, then press “Cancel”.
4. Pressure Cook: Return the browned wings to the pot. Secure the lid, ensure the steam release handle is in the “Sealing” position, and select the “Meat/Stew” mode. Adjust the timer to 40 minutes.
5. Release and Serve: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully open the lid, serve the wings warm, and spoon some of the delicious pan sauce over the top.
Nutritional Information
• Per Serving: Calories 309 | Total Fats 23.4g | Net Carbs: 1.7g | Protein 23g | Fiber: 0.2g
Pro Tips
• for Perfect Wings
• For crispier skin, transfer the cooked wings to a baking sheet and broil in the oven for 3-5 minutes after pressure cooking. Watch them closely to prevent burning.
• If you prefer a thicker glaze, remove the wings after cooking and turn the Instant Pot back to “Sauté” mode. Let the remaining liquid simmer and reduce by half to create a richer sauce.
• Don’t crowd the pot when searing. Brown the wings in batches if necessary to ensure they get a beautiful, flavorful crust instead of steaming.
• For an extra layer of flavor, add a minced garlic clove or a splash of soy sauce to the broth mixture in step 3.
FAQ
Q: How do I get crispy skin on these Instant Pot wings
A: For crispy skin, after pressure cooking, transfer the tender wings to a baking sheet. Broil them in your oven for 3-5 minutes, watching closely to prevent burning. This final step gives them a perfect crispy finish.
Q: Is it necessary to sear the chicken wings first
A: Yes, searing the wings is a crucial step for flavor. It creates a golden-brown crust through the Maillard reaction, which adds a deep, savory dimension to the final dish that you wouldn’t get from pressure cooking alone.
Q: Can I use a different sweetener instead of stevia
A: Absolutely. You can substitute the stevia with 1-2 tablespoons of brown sugar, honey, or maple syrup to create the sweet glaze. Adjust the amount to your preferred level of sweetness.
Q: What if my Instant Pot doesn’t have a Meat/Stew button
A: If your Instant Pot model lacks a ‘Meat/Stew’ button, you can use the ‘Manual’ or ‘Pressure Cook’ setting. Simply set it to high pressure for 40 minutes to achieve the same fall-off-the-bone results.
