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. 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. Chicken wings made in the Instant Pot! 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. 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. Season the chicken wings. Add seasonings and olive oil. Rub the wings down good. Really work in those flavors. Pressure cook the wings. Set them into the pressure cooker or your Instant Pot 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. Release the pressure. After 9 minutes, carefully release the steam and remove the wings. Broil the wings for crispy skin. Set your oven to broil and broil the wings on baking sheets about 5-6 minutes, or bake at 425°F. You can go a longer. The goal here is to crisp up the skins. Flip part way through. Sauce and serve! Toss with your favorite hot sauce and serve! Enjoy every last bite and be sure to lick your fingers for the ultimate messy wing experience. Buy this Instant Pot (affiliate link, my friends!) for Instant Pot cooking.
