Instant Pot Buffalo Chicken Wings Recipe

My family first introduced me to classic buffalo wings, and I loved the bold, vinegary heat so much I started experimenting at home. The Instant Pot speeds up the process while keeping the meat moist and fall-off-the-bone tender.

After pressure-cooking, a quick pass under the broiler crisps the skin, then the wings are coated in a buttery buffalo sauce sweetened with honey for balance. The result is flavorful wings that come together much faster than oven-only methods.

Why you’ll love this recipe:

• Tender, juicy wings made quickly with an Instant Pot.
• Sweet-and-spicy honey buffalo sauce balances heat and sweetness for broad appeal.
• Prepare ahead of time: pressure-cook in advance, then broil and sauce just before serving to revive the crisp.

Recipe ingredients

• Chicken wings – about 1.5 lbs (a mix of flats and drums or your preferred cut).
• Garlic powder – for a simple dry seasoning, paired with salt and pepper.
• Buffalo hot sauce – choose your favorite brand.
• Honey – adds sweetness and mellows the heat; can be reduced or omitted for more spice.
• Butter – adds richness and helps the sauce emulsify.

How to make Instant Pot wings

These wings are quick and straightforward. The pressure cooker makes them tender, and a brief broil crisps the skin for the classic texture everyone loves.

Pro tip: Cook wings ahead, then broil and toss in sauce right before serving. Cold wings will need slightly longer under the broiler to crisp up.

1. Pat wings dry and season with garlic powder, salt and pepper.
2. Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange wings on the trivet in a single layer if possible.
3. Secure the lid and cook at High Pressure for 8 minutes (add about 4 extra minutes for very thick pieces or 12 minutes if frozen). Allow a quick pressure release when the cook time ends.
4. Preheat your oven broiler. Transfer wings to a foil-lined baking sheet and broil on the middle rack 3–5 minutes per side, until the skin is golden and crisped.
5. Meanwhile, melt butter in a small saucepan over low heat. Stir in the buffalo sauce and honey and simmer 2–3 minutes until heated through and slightly thickened.
6. Toss the broiled wings in the honey-buffalo sauce until well coated. Serve immediately.

Recipe FAQs

Serving suggestions

Arrange wings on a platter with crunchy vegetable sticks (carrots and celery) and a creamy dipping sauce. These wings pair well with a cooling ranch, blue cheese dressing, or a tangy barbecue sauce for variety.

• Offer a few dipping sauces so guests can choose mild or spicy.
• Serve with fries or potato skins for a hearty game-day spread.
• Make a slider station with wings as a topping for rolls or flatbreads for a fun twist.

Recipe notes

• Make ahead: Pressure-cook wings earlier in the day, refrigerate, then broil and sauce just before serving. Cold wings will need longer under the broiler to crisp.
• If you prefer a more caramelized exterior, brush or toss wings in sauce before broiling; watch carefully to avoid burning.
• Adjust the amount of hot sauce and honey to suit your heat tolerance — increase hot sauce for more heat or more honey for sweetness.
• This recipe is easy to double for a larger crowd; cook in batches if necessary to avoid overcrowding the Instant Pot trivet.

More Game Day recipes you’ll love!

• Air fryer meatballs
• Baked zucchini chips with Greek yogurt ranch
• Focaccia pizza
• Quick homemade guacamole
• Hot artichoke dip
• Mini goat cheese balls with cranberries and pistachios
• Stuffed jalapeños
• Spicy pub cheese
• White queso dip