Cooking chicken wings in the Instant Pot was one of the top things I wanted to try in the IP and let me tell you, it works amazingly!
The chicken wings are simply made in the Instant Pot and then tossed in a homemade sweet and tangy orange teriyaki sauce!
How do you make these Instant Pot Chicken Wings?
(Complete ingredient amounts and instructions in the recipe card down below).
Fill the Instant Pot with a small amount of water and orange juice, place the trivet on top (I used the one that came with my Instant Pot), and add the chicken on top.
Seal the Instant Pot and cook at high pressure for 5 minutes. After it is ready, allow natural pressure release for 10 minutes before applying a quick pressure release.
Once out of the Instant Pot, the chicken will be fully-cooked, fall-off-the-bone tender, and ready to toss in the sauce and eat.
Since these wings are steamed and not fried, it’s a little bit healthier than its fried counterpart.
Then, remove the wings from the pot and toss the wings with sauce before placing them on a baking sheet (lined with aluminum foil for easy clean-up).
For these wings, I’ve included a tasty recipe for scratch-made orange teriyaki sauce.
The sauce is salty and sweet with a citrus note. There is:
- Salty, umami flavour from the soy sauce
- Sweet flavour from the brown sugar and mirin (a Japanese sweet rice wine)
- A little garlic powder for that pungent kick
- Ground ginger that adds warm and spicy notes
- Bright, citrus flavour from the orange juice
It’s one flavourful sauce that’s perfect for wings!
To note, this sauce recipe is adapted from my other recipe for Stovetop Teriyaki Chicken Rice Bowls.
I like to make this sauce while the chicken cooks, which cuts back on the overall time spent in the kitchen.
Last, bake or broil the wings so that the sauce really sticks to the chicken!
I like to place the wings in a heated oven for a short time to allow the sauce to really stick to the chicken and get all sticky and shiny.
Or you can broil the chicken wings on each side to get them a little charred if you like it that way.
In addition, this recipe can easily be scaled up or down (use the same cook times)! Just make sure the wings do not go passed the “max” line on the pot and that you make enough sauce to really coat the wings.
Or you can cook the chicken wings in batches so that you have wings in the Instant Pot and in the oven at the same time. Therefore, you can make a generous amount for yourself or to feed a small crowd.
This would be awesome to make for your next game day party, stay-at-home movie night, or just to make as a snack!
To sum up, these Instant Pot chicken wings are:
- Delicious and flavourful
- Saucy, tender, fall-off-the-bone goodness
- Quick and easy to prepare
- A healthier alternative to fried chicken wings
- Scalable: Feed yourself or a crowd
I hope you enjoy this chicken recipe. If you try it, please leave me a comment and rate the recipe down below. You can also tag me on any of my social media. I love food pictures!
For the chicken:
- 24 chicken wings (about 2 lb.), drumettes and wingettes
- ¾ cup water
- ¼ cup orange juice
For the orange teriyaki sauce:
- ½ cup orange juice
- ¼ cup soy sauce
- ¼ cup mirin
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ cup warm water
- 2 tbsp cornstarch
- For the chicken. Pour 1 cup of water and 1/4 cup of orange juice into the Instant Pot. Place the metal trivet into the pot and then place the chicken wings onto the trivet, overlapping to fit all the wings on it. *(see first note)
- Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 5 minutes. After it is ready, allow natural pressure release for 10 minutes before applying a quick pressure release to completely depressurize (until floating valve drops).
- For the orange teriyaki sauce. While the chicken cooks, place a small saucepan on the stove, and add in warm water and cornstarch, whisking until the cornstarch dissolves.
- Add the remaining sauce ingredients into the saucepan and turn on the stove to medium-high heat. Whisk frequently (reduce to medium-low if it begins to bubble over) until the sauce is thickened. Remove from heat and set aside.
- Put it together. Once the Instant Pot is depressurized, open the pot, remove the chicken wings and place them into a large bowl. Pat dry with paper towels. Pour the sauce on top and toss until the chicken wings are well coated with the sauce.
- Preheat the oven to 400 F. Place the chicken wings in a single layer on an aluminum foil-lined baking sheet (reserve remaining sauce in the bowl), and bake for 10 minutes until the sauce is sticky and glossy. *(see second note for another method).
- Brush chicken with remaining sauce if you like. Best served immediately.
- *The liquid on the bottom of pot should not be higher than the trivet.
- **Instead of baking the wings, you can broil them. Place the oven rack 6-7 inches from the heat source and broil the chicken wings on high for 3-5 minutes on each side until slightly crispy and lightly charred.
- Nutritional calories represent one serving with six servings total.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 16.1gCarbohydrates: 15.5gProtein: 19.7g