These Instant Pot Buffalo Chicken Wings are incredibly tender in minutes and finished with a sweet, spicy honey-buffalo glaze — the perfect crowd-pleasing game day appetizer.
I first discovered buffalo wings at my brother’s house years ago — he taught me how to make a proper buffalo sauce, and I’ve been hooked ever since. I adapted the flavor I love to the Instant Pot so you can enjoy tender wings quickly, then finish them under the broiler for crisp skin.
These wings are fall-apart tender from pressure cooking and then tossed in a buttery honey-buffalo sauce. They’re ideal for tailgating, parties, or any time you want a quick, delicious appetizer.
No Instant Pot? Try air fryer wings for a crispier finish.
Table of contents
- Why you’ll love this recipe
- Recipe ingredients
- How to make Instant Pot wings
- Recipe FAQs
- Serving suggestions
- Recipe notes
- More game day recipes
Why you’ll love this recipe
- Tender, juicy wings in minutes thanks to the Instant Pot.
- Coated in a spoon-worthy honey-buffalo sauce that balances heat and sweetness.
- Wings can be cooked ahead of time and quickly broiled and sauced just before serving.
Recipe ingredients
- Chicken wings — 1.5 lbs. (a mix of flats and drums or drummettes and flats; a party pack is convenient)
- Garlic powder — 1 teaspoon
- Salt and pepper — to taste
- Unsalted butter — 4 tablespoons
- Buffalo hot sauce — 6 tablespoons (use your preferred brand)
- Honey — 2 tablespoons (maple syrup can be used instead, or omit for a spicier sauce)
- Optional: Ranch or Greek yogurt ranch dressing for serving
How to make Instant Pot wings
These wings are quick and simple. Pressure cooking tenderizes the meat, while a brief broil crisps the skin for the best texture.
Basic method:
- Pat the wings dry with paper towels. Season evenly with garlic powder, salt, and pepper.
- Add 1 cup of water to the Instant Pot, then place the trivet inside. Arrange the wings on the trivet in a single layer or slightly overlapping.
- Secure the lid and cook at High Pressure for 8 minutes (for fresh wings). If using frozen wings, cook for about 12 minutes. The Instant Pot will take another 10–15 minutes to come to pressure before timing begins.
- Quick release the pressure when the timer finishes and carefully remove the lid.
- Preheat the oven broiler. Arrange the wings on a foil-lined rimmed baking sheet and broil on the middle rack for 3–5 minutes per side, or until the skin is golden and crisp. Turn once for even browning.
- While the wings broil, melt the butter in a small saucepan over medium-low heat. Stir in the buffalo sauce and honey and simmer 2–3 minutes to blend flavors.
- Place the broiled wings in a bowl and toss with the sauce to coat. Serve immediately with ranch or your preferred dip.
Recipe FAQs
Cook fresh wings for 8 minutes at High Pressure. The Instant Pot requires extra time to reach pressure before the cook time starts.
Cook frozen wings for about 12 minutes at High Pressure.
After pressure cooking, transfer the wings to a foil-lined rimmed baking sheet and broil until the skin crisps. Broiling is quick and gives the best texture.
Serving suggestions
These wings pair well with crunchy vegetables and a cool dip. Suggested accompaniments:
- Serve on a platter with celery, carrots, and ranch or Greek yogurt ranch dressing.
- Swap the buffalo sauce for a tangy barbecue sauce, or offer a selection of sauces like chimichurri or pesto to give guests options.
- Make it a full game day spread with sweet potato fries or loaded potato skins on the side.
Recipe notes
- Make-ahead tip: Pressure cook the wings in advance, then broil and coat with sauce just before serving. Cold wings will require slightly longer under the broiler to crisp.
- If you prefer wings that are more caramelized than saucy, brush or toss them in sauce before broiling.
- Broiling is optional but recommended for crispy skin.
- This recipe doubles easily to feed a crowd.
More game day recipes you’ll love
- Air fryer meatballs
- Baked zucchini chips with Greek yogurt ranch
- Focaccia bread pizza
- Homemade guacamole
- Hot artichoke dip
- Mini goat cheese balls with cranberries and pistachios
- Stuffed jalapeños
- Cheesy pub-style dip
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see your photos.
Instant Pot Chicken Wings
Equipment
- 6-qt Instant Pot or similar pressure cooker
Ingredients
- 1.5 lbs. chicken wings (prepped into drummettes and flats)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 6 tablespoons buffalo hot sauce
- 2 tablespoons honey
- Ranch dressing or Greek yogurt ranch, for serving (optional)
Instructions
- Pat the wings dry, season with garlic powder, salt, and pepper.
- Pour 1 cup water into the Instant Pot; place the trivet inside and arrange the wings on top.
- Secure the lid and cook on High Pressure for 8 minutes for fresh wings (12 minutes for frozen). Quick release when done and remove the lid carefully.
- Preheat the broiler. Place wings on a foil-lined rimmed sheet and broil on the middle rack for 3–5 minutes per side until golden and crisp.
- Melt butter in a small saucepan over medium-low heat, add buffalo sauce and honey, and simmer 2–3 minutes.
- Toss the wings in the sauce until evenly coated. Serve immediately with ranch if desired.
Notes
- Cook ahead: prepare wings, then broil and sauce right before serving. Cold wings take a bit longer to crisp.
- For a caramelized finish, toss wings in sauce before broiling.
- If you like more heat, increase the amount of hot sauce.
Nutrition (per serving)
Calories: 342 kcal, Carbohydrates: 6 g, Protein: 21 g, Fat: 26 g, Saturated Fat: 10 g, Sodium: 544 mg
Nutrition is estimated and provided for informational purposes only.
Note: This post was originally published in September 2018; photos and recipe details have been updated to include step-by-step images and additional information.