Craving wings but short on time? Ditch the deep fryer and let your Instant Pot do the heavy lifting! These Lemon Herb Wings are an absolute game-changer. We’re talking fall-off-the-bone tender chicken, infused with a bright, zesty lemon and rosemary sauce that’s simply irresistible. Ready in just 30 minutes, this recipe delivers maximum flavor with minimal effort, making it your new go-to for a quick dinner or a crowd-pleasing appetizer. Get ready to be amazed!
Ingredients
• 1 lb / 450g chicken wings, whole or separated
• 3 tbsp / 45ml olive oil
• 1 cup / 240ml chicken broth
• ½ medium onion, chopped
• 2 garlic cloves, minced
• ½ lemon, sliced into thin rounds
• 1 tsp / 5g pink Himalayan salt
• ½ tsp / 2.5g black pepper, freshly ground
• 2 fresh rosemary sprigs
Instructions
1. Directions
2. Pat the chicken wings completely dry with paper towels. In a medium bowl, toss the wings with olive oil, salt, and freshly ground black pepper until evenly coated.2. Set your Instant Pot to the ‘Sauté’ function on high. Once the display reads ‘Hot’, carefully place the seasoned wings in a single layer in the inner pot. You may need to work in batches to avoid overcrowding.3. Sear the wings for 3-4 minutes per side, until they are beautifully golden brown. Remove the browned wings from the pot and set them aside on a plate.4. Add the chopped onion to the pot and sauté for 2-3 minutes, until softened. Add the minced garlic and cook for another minute until fragrant, stirring constantly.5. Pour in the chicken broth to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon. Turn off the ‘Sauté’ function.6. Return the wings to the pot, then nestle the lemon slices and fresh rosemary sprigs among them.7. Secure the lid on the Instant Pot, ensuring the steam release valve is set to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 15 minutes.8. Once the cooking cycle is complete, perform a quick release by carefully moving the steam release valve to the ‘Venting’ position. When the float valve drops, open the lid. Serve the wings immediately, drizzled with the pan sauce.
Nutritional Information
• Per Serving
• Calories: 495
• Total Fats: 33.7g
• Net Carbs: 3.3g
• Protein: 46.9g
• Fiber: 0.7g
Pro Tips
• For crispier skin, place the cooked wings on a baking sheet and broil in the oven for 2-3 minutes per side after pressure cooking. Watch them closely to prevent burning.
• Don’t skip deglazing the pot after sautéing. Scraping up the browned bits, or ‘fond’, from the bottom adds a huge depth of flavor to the final sauce.
• Reduce the remaining liquid in the pot using the ‘Sauté’ function for 5-7 minutes to create a thicker, more concentrated sauce to drizzle over the wings before serving.
• Feel free to experiment with other woody herbs. Two sprigs of fresh thyme or a single bay leaf would also be delicious additions.
FAQ
Q: How do I get crispy skin on these Instant Pot wings
A: For crispier skin, the recipe suggests placing the cooked wings on a baking sheet and broiling them in the oven for 2-3 minutes per side after pressure cooking. Be sure to watch them closely to prevent burning.
Q: How long does it take to cook chicken wings in the Instant Pot
A: According to the instructions, you should cook the wings on high pressure for 15 minutes, followed by a quick release of the steam.
Q: Can I use whole chicken wings for this recipe
A: Yes, the ingredients list specifies that you can use either whole chicken wings or wings that have been separated into drumettes and flats.
Q: What other herbs can I use besides rosemary
A: You can definitely experiment with other herbs. The pro tips suggest that two sprigs of fresh thyme or a single bay leaf would also be delicious additions to this recipe.
