Pressure Cooker Chicken Wings
Use a pressure cooker to make quick, fall-off-the-bone tender chicken wings, then finish them up in the broiler for crispy skin. Here is the recipe.
I have a THING for chicken wings. Love them. Maybe it’s an addiction. There is something about them that embodies the perfect bite we’re always looking for, with crispy skin, meat that pulls right away from the bone (when done right), and a flavor blast from whatever sauce you’ve decided to work with that day.
How wonderful that chicken wings can be served with practically ANY type of sauce. Wing joints abound with mega menus dedicated specifically to chicken wings, with sometimes dozens and dozens of sauce options. Yes!
For a chicken wing lover, life in this world is good. Still, making them at home is so much better than going out all the time. At home, you can give your wings some extra TLC, a bit more attention than your local wing joint might give them.
But! What if you’re in a hurry? Oh no! When time is a factor and you REALLY want chicken wings at home, consider this NEW option. Dun-Dun-Dun!
Pressure Cooker Chicken Wings.
This is no joke! I would never have considered making chicken wings in my pressure cooker, but it works. I was initially worried the skins would wind up soft or worse, rubbery, but nope. Check these out.
Behold – Pressure Cooker Chicken Wings.
You’ll want to add this to your repertoire of wings. You have frying, grilling, baking, roasting, broiling, and now pressure cooking.
But the big question is – Are they still crispy? The key for crispy skin is to finish them off in the broiler. The intense finishing heat will crisp them right up and you’re into happy land with that perfect bite we’ve discussed.
And dang! They cook fast.
Even with broiling time, these were STILL done faster than I normally make them, in roughly half the time, and that is counting the time it took for my pressure cooker to warm up.
Cooking time is 9 minutes in the pressure cooker and about 6 minutes in the broiler. You might need a bit more time in the broiler, depending on your oven settings and distance from the heat source, but wow! Talk about fast prep!
Especially for chicken wings. I can’t say enough here.
And again, the great thing is you can toss these babies with whatever sauce you’re in the mood for. For this recipe, I tossed mine with a quick Pesto Sauce and finished with shredded Parmesan cheese. Super easy and super satisfying.
Don’t own a pressure cooker? Here is a link to the pressure cooker I own and love: Cuisinart CPC-600AMZ 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black
Patty’s Perspective
These were great, a perfect balance of juicy and crispy. I would say the pressure cooker chicken wings were probably the juiciest I’ve had in a while, and the broiler really did crisp them right up. They were very tender and, I have to say, stellar. Mike’s been playing with our pressure cooker more lately, and I’m happy for it!
Check Out Some of My Other Popular Chicken Wing Recipes
- Crispy Baked BBQ Chicken Wings
- Jalapeno-Cheddar Chicken Wings
- Grilled Ghost Pepper Chicken Wings
- Baked Ghost Pepper Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- One-Pot Sweet and Spicy BBQ Chicken Wings
- Baked Garlic-Parmesan Chicken Wings
- Grilled Jerk Chicken Wings
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 2-3 pounds chicken wings I used 3 pounds for this recipe
- 2-3 tablespoons preferred seasonings Use your favorites, or stay basic with salt, pepper and garlic
- 2 tablespoons olive oil
- ½ cup chicken broth or water
- Hot sauce for serving I used a homemade pesto
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Wash and pat dry the chicken wings. Set them into a large mixing bowl.
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Add seasonings and olive oil. Rub the wings down good. Really work in those flavors.
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Set them into the pressure cooker with the chicken broth or water. Set on HIGH PRESSURE for 9 minutes. It will probably take a bit of time for your pressure cooker to heat up.
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After 9 minutes, carefully release the steam and remove the wings.
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Set your oven to broil and broil the wings on baking sheets about 5-6 minutes, or bake at 425 degrees F. You can go a longer. The goal here is to crisp up the skins. Flip part way through.
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Toss with your favorite hot sauce and serve! These are fall-off-the-bone!
Calories are calculated for 2 pounds of chicken wings, without the added sauce.
You may need additional time for your pressure cooker to heat up.
10 comments
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What kind of seasonings did you use on the wings above? It looks like garlic parmesan? Looks really good?
Sharon, yes, I used a garlic-parmesan mix. I have a recipe you can check out to duplicate that sauce for your wings – Garlic-Parmesan Chicken Wings Recipe. I hope you like it!
So quick question? What was the texture like before the oven.. I’m currently waiting for my oven to get delivered, and I’m really craving some wings
Sara, they are just about fall of the bone, quite soft in texture. I think they’re very good even without hitting them with the oven.
Mike, I’ve tried a honey BBQ recipe from Pinterest, and cooked my wings frozen. They still turn out great. You just have to add about 2 minutes extra. I will definitely try your recipe.
Sounds great, Susan. Let me know how it turns out.
If I wanted to crisp them in the oven without broil, what would you suggest as a good temp?
REPLY: Tiffany, 425 degrees F. should work for you. — Mike from Chili Pepper Madness.
Did you do a quick release or natural pressure release
REPLY: Shawn, I did a quick release on mine. — Mike from Chili Pepper Madness.
Are the wings frozen at the start?
REPLY: Julie, they were thawed. I’ve never tried this from frozen but I’m curious. — Mike from Chili Pepper Madness.
Hi , these sound so tasty. Do you actually put the wings in the stock, or are you steaming them?
Thanks
REPLY: Rick, yep, place them in with the stock and seasonings. They come out VERY tender this way. If you want to crisp them up, pop them under the broiler for a bit afterward. — Mike from Chili Pepper Madness.