Get ready for the ultimate game-day snack or easy weeknight dinner! These Instant Pot Teriyaki Chicken Wings deliver that sticky, sweet, and savory flavor you crave, without any of the sugar. We use the magic of the pressure cooker to make them fall-off-the-bone tender in minutes, then a quick trip under the broiler gives them that irresistibly crispy, caramelized skin. It’s a low-carb, guilt-free recipe that will have everyone reaching for more!

Ingredients

• 3 lbs / 1.36 kg grass-fed chicken wings, drums and wings separated
• 6 tbsp / 90 ml olive oil, divided
• 1 cup / 240 ml sugar-free teriyaki sauce
• 1 tbsp / 15 ml fresh lemon juice
• 1 tbsp / 12 g Erythritol or your preferred keto sweetener
• ½ tsp / 1 g crushed red pepper flakes, plus more for garnish

Instructions

1. Directions
2. In a large bowl, whisk together 4 tablespoons of the olive oil, the teriyaki sauce, lemon juice, and Erythritol. Add the chicken wings and toss until they are thoroughly coated. Cover and refrigerate to marinate for at least 2 hours, or overnight for maximum flavor.
3. Select the “Sauté” function on your Instant Pot and add the remaining 2 tablespoons of olive oil. Once hot, remove the chicken wings from the bowl, reserving the marinade. Place the wings in the pot in a single layer (working in batches if needed) and sear for 3-4 minutes per side, until nicely browned.
4. Press “Cancel” to turn off the Sauté function. Return all wings to the pot and pour the reserved marinade evenly over the top.
5. Secure the lid and turn the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 7 minutes at High Pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a Quick Release to vent any remaining steam.
7. While the pressure is releasing, preheat your oven’s broiler and position a rack 6-8 inches from the heating element.
8. Carefully remove the lid. Using tongs, transfer the wings to a baking sheet lined with foil, arranging them in a single layer.
9. Broil the wings for 6-8 minutes, watching closely, until the skin is bubbly and crisped to your liking.
10. Remove from the oven, sprinkle with crushed red pepper flakes, and serve warm.

Nutritional Information

• Nutrition Per Serving
• Calories: 446
• Total Fat: 23.2g
• Net Carbs: 0.95g
• Protein: 51.4g
• Fiber: 0.1g

Pro Tips

• For extra crispy skin, pat the chicken wings completely dry with paper towels before adding them to the marinade. Removing excess moisture is key to a perfect crisp.
• To create a thicker dipping sauce, remove the wings from the Instant Pot after cooking, select the “Sauté” function, and let the remaining marinade simmer for 3-5 minutes until it reduces and thickens.
• Don’t skip the broil! This final step is what transforms the tender wings by caramelizing the sauce and creating that delicious, slightly charred, and crispy texture.
• Garnish with toasted sesame seeds and thinly sliced green onions before serving for an extra layer of flavor, texture, and visual appeal.

FAQ

Q: How do you get crispy skin on Instant Pot wings
A: To get crispy skin, first pat the chicken wings completely dry before marinating. After pressure cooking, the most crucial step is to place the wings on a baking sheet and broil them for 6-8 minutes until the skin is bubbly, caramelized, and crisped to your liking.

Q: Is this teriyaki chicken wing recipe keto-friendly
A: Yes, this is a keto-friendly and low-carb recipe. It uses sugar-free teriyaki sauce and a keto sweetener like Erythritol to achieve the classic flavor without the carbs. Each serving has only 0.95g of net carbs.

Q: How long should I marinate the chicken wings for the best flavor
A: You should marinate the chicken wings for a minimum of 2 hours. However, for the most robust and deep flavor, it is highly recommended to marinate them overnight in the refrigerator.

Q: Can I make a dipping sauce with the leftover marinade
A: Absolutely. After removing the cooked wings from the Instant Pot, select the ‘Sauté’ function. Allow the remaining marinade in the pot to simmer for 3-5 minutes until it reduces and thickens into a delicious dipping sauce.