Best Instant Pot Honey Garlic Chicken Wings Recipe

Introduction

These Best Instant Pot Chicken Wings combine tender, juicy meat with a sticky, flavorful honey garlic sauce. With a quick pressure cook and a final broil, you get perfectly cooked wings with a crisp finish in just 40 minutes. They’re perfect for game day, parties, or a tasty weeknight meal.

Ingredients

• 1 cup water
• 4 lbs fresh or frozen chicken wings (bone-in)
• 5 tablespoons soy sauce
• 3 tablespoons Mirin
• 1/2 cup honey
• 3/4 cup water
• 3 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon red pepper flakes (or more)
• 3 tablespoons cornstarch
• 3 tablespoons water (for slurry)

Instructions

1. Step 1: Add 1 cup of water to the Instant Pot insert. If using frozen chicken wings, ensure they are not stuck together in a block of ice so you can separate them easily.
2. Step 2: Place the trivet with handles or a steamer basket inside the pot and stack the wings on it.
3. Step 3: Close the lid and set the valve to sealing. Press the Pressure Cook button and set the timer to 10 minutes for frozen wings or 5 minutes for fresh wings.
4. Step 4: While the wings cook, line a rimmed baking sheet with foil and place a cooking rack on top. Preheat the oven to Broil.
5. Step 5: Prepare the honey garlic sauce by combining garlic, ginger, Mirin, soy sauce, honey, 3/4 cup water, sesame oil, and red pepper flakes in a medium saucepan over medium heat. Stir and simmer for 8-10 minutes until slightly thickened.
6. Step 6: In a small bowl, mix cornstarch with 3 tablespoons water until dissolved. Add this slurry to the simmering sauce and cook for 2-3 more minutes to thicken further. Remove from heat and set aside 1/2 to 1 cup of sauce for dipping.
7. Step 7: When the Instant Pot timer finishes, let the pressure release naturally for 5 minutes before carefully removing the lid and the basket or trivet with the wings.
8. Step 8: Transfer half the wings to a large bowl, pour half the honey garlic sauce over them, and gently toss to coat thoroughly, preferably with your hands. Arrange the coated wings on the prepared baking rack. Repeat with the remaining wings and sauce.
9. Step 9: Broil the wings for about 5 minutes on one side, then flip and broil the other side. Watch carefully to prevent burning and adjust time based on how crispy you like your wings.
10. Step 10: Serve immediately with the reserved sauce or your favorite dipping sauce.

Tips & Variations

• For extra crispiness, you can air-fry the wings for a few minutes after broiling.
• Substitute Mirin with a mix of rice vinegar and a pinch of sugar if unavailable.
• Add more red pepper flakes or a drizzle of Sriracha for a spicier kick.
• Use a store-bought honey garlic sauce if short on time, but homemade tastes best.

Storage

Store leftover wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in the oven or air fryer to maintain their crispiness. Warm the sauce gently on the stove or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings directly in the Instant Pot?

Yes, you can cook frozen wings directly, but be sure they are not frozen in a solid block and can be separated easily.

What if I don’t have Mirin?

If you don’t have Mirin, mix 1 tablespoon rice vinegar with 1 teaspoon sugar as a substitute. This will add the needed sweetness and acidity.

Best Instant Pot Honey Garlic Chicken Wings Recipe

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★★★★★

4.4 from 60 reviews

These Best Instant Pot Chicken Wings are cooked quickly and easily using a pressure cooker, then finished under the broiler for a perfect crispy and caramelized exterior. Tossed in a homemade honey garlic sauce with hints of soy, ginger, and red pepper flakes, these wings combine a sweet, savory, and mildly spicy flavor, making them a perfect appetizer or game day snack.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Instant Pot
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken Wings

• 1 cup water
• 4 lbs fresh or frozen chicken wings (bone-in)

Honey Garlic Sauce

• 5 tablespoons soy sauce
• 3 tablespoons Mirin
• 1/2 cup honey
• 3/4 cup water
• 3 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon red pepper flakes (or more, to taste)
• 3 tablespoons cornstarch
• 3 tablespoons water (for slurry)

Instructions

1. Prepare the Instant Pot: Add 1 cup of water to the pressure cooker pot to create the necessary steam for pressure cooking.
2. Separate Chicken Wings: If using frozen wings, ensure they are not frozen together in a block of ice and can be separated easily.
3. Stack Wings: Place the trivet with handles or a steamer basket inside the Instant Pot. Arrange the fresh or separated frozen wings on top, stacking evenly.
4. Close and Seal: Secure the Instant Pot lid and set the valve to the sealed position.
5. Pressure Cook Wings: Press the Pressure Cook button and set the timer to 10 minutes for frozen wings or 5 minutes for fresh wings.
6. Prep During Cooking: While the wings cook, line a rimmed baking sheet with foil and place a cooking rack on top. Preheat the oven to Broil setting.
7. Make Honey Garlic Sauce: In a medium saucepan over medium heat, combine minced garlic, minced ginger, Mirin, soy sauce, honey, 3/4 cup water, sesame oil, and red pepper flakes. Stir and simmer for 8-10 minutes until the sauce begins to thicken.
8. Thicken Sauce: In a small bowl, mix cornstarch and 3 tablespoons water to form a slurry. Slowly add this to the simmering sauce and cook for an additional 2-3 minutes until thickened. Remove from heat and set aside 1/2 to 1 cup of sauce for dipping.
9. Natural Pressure Release: When cooking finishes, allow a 5-minute natural pressure release. Carefully open the lid and remove the steamer basket or trivet with the cooked chicken wings.
10. Toss Wings in Sauce: Transfer half of the wings into a large bowl. Add about half of the honey garlic sauce and gently toss with your hands or tongs to coat the wings evenly. Arrange the coated wings on the prepared baking rack.
11. Repeat Coating: Repeat the tossing and plating process with the remaining wings and sauce.
12. Broil Wings: Place the baking sheet with wings under the broiler. Broil for about 5 minutes on one side, then flip and broil the other side for another 5 minutes or until wings are crispy and caramelized. Watch closely to avoid burning.
13. Serve: Serve the wings hot, with the reserved sauce for dipping or your favorite dipping sauce on the side.

Notes

• For best results, separate wings fully before freezing or use fresh wings.
• The broiling time may vary depending on your oven; watch the wings carefully to achieve desired crispness without burning.
• Adjust red pepper flakes to control the spice level according to your preference.
• You can substitute Mirin with dry sherry or white wine if unavailable.
• Use gloves or a utensil to toss wings in sauce to keep hands clean and avoid burning fingers.
• Leftover wings can be refrigerated for up to 3 days and reheated under the broiler to regain crispiness.

Keywords: Instant Pot Chicken Wings, Honey Garlic Wings, Pressure Cooker Wings, Broiled Chicken Wings, Quick Chicken Wing Recipe, Asian Chicken Wings