Instant Pot Crispy Barbecue Chicken Wings: Juicy Pressure-Cooked Wings
Instant Pot Crispy Barbecue Chicken Wings are tender, juicy, and finished with perfectly crisp skin coated in a sticky homemade barbecue glaze. Pressure cooking ensures fast, even cooking while preserving moisture, and broiling or air frying adds irresistible crispiness. This easy recipe is ideal for parties, game days, appetizers, or quick family meals. Every bite combines smoky barbecue flavor with juicy chicken and caramelized sauce, making these wings a guaranteed crowd favorite.
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, split into flats and drumettes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 cup chicken broth
BBQ Glaze
- 1 cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
Instructions
- Pat the chicken wings dry with paper towels and season with salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
- Pour the chicken broth into the Instant Pot and place the trivet inside.
- Arrange the seasoned wings on the trivet.
- Close the lid, set the valve to Sealing, and pressure cook on High Pressure for 10 minutes.
- Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
- Preheat the oven broiler or air fryer.
- Transfer the wings to a foil-lined baking sheet or air fryer basket.
- Mix together the barbecue sauce, honey, Worcestershire sauce, apple cider vinegar, and smoked paprika.
- Brush the wings generously with the barbecue glaze.
- Broil for 8–10 minutes (or air fry at 400°F/200°C for 5–7 minutes), turning once and brushing with additional sauce until the wings are crispy and caramelized.
- Serve immediately with extra barbecue sauce if desired.
Notes
- Pat the wings dry before seasoning for better crisping.
- The trivet keeps the wings above the cooking liquid.
- Broiling is essential for crispy skin.
- Apply barbecue sauce only before the final crisping step.
- Homemade or store-bought barbecue sauce works well.
- Avoid overcrowding the baking sheet or air fryer basket.
- Leftovers can be refrigerated for up to 4 days.
- Wings can be frozen for up to 3 months.