Pressure Cooker Chicken Wings
- 2 tablespoons olive oil
- 2 pounds chicken wings
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ dried oregano
- ½ teaspoon cayenne pepper
- sea salt and ground black pepper to taste
- ½ cup chicken broth
- Rub olive oil onto chicken wings to coat; season with chili powder, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
- Place wings in the steel pot of pressure cooker. Pour chicken broth into the pot.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 4 minutes on High pressure.
- Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Preheat oven broiler to high.
- Arrange wings in a single layer onto a baking sheet.
- Cook wings under the hot broiler until the skin is crispy, 2 to 3 minutes per side.
A few wacky wing facts! July 29th is National Chicken Wing Day. The world record for most wings eaten is 444 wings in 26 minutes. The average American eats 90 wings per year.
For more pressure cooker chicken recipes, you might enjoy:
What others are saying
Caro Hodgin says:
Skipped the browning step and they were still good. The skin was definitely a little soft and soggy without the broiling but they smelled too good, everyone ate them before I could do it!
Laura Griffin says:
Yassss! The wings were delicious. I tossed mine in buffalo sauce. It's so easy to make in the pressure cooker! I did drums and flats, and they were amazing.
Greg Jones says:
I really enjoyed these pressure cooker chicken wings. It's a nice switch to frying them. I definitely suggest broiling them in the oven to crisp them up.
Hector Jonass says:
Had the boys over to watch hockey over the weekend & made these for snacking. Served with ranch for dipping. Nicely offset the spiciniess. Wish I had seen the review about broiling. That would have been a nice touch!
Melissa P says:
These did not crisp up in the broiler the way I like when I make traditional wings but they weren’t bad. The spice mixture was really good. Can’t go wrong with wings, the perfect finger food and this has recipe has little cleanup.
Kris Wilburn says:
Good wings. A little heavy on the cayenne pepper. Followed the recipe exactly as written. Next time, I’ll back off on the cayenne or omit it all together.
Juan Garza says:
Super simple, super quick, super delicious, and super easy cleanup! Coated with a Korean style Honey Garlic sauce and the results were phenomenal. A big hit that will be played over and over again!
Jody Pierce says:
These came out great for me. I used a pre-made rub that I like. I also used the multipot rack so that the wings were not sitting in the broth. Put the oven rack up top when broiling in case you need a reminder. 3 minutes per side to get these wings perfectly crispy. Find some small/medium sized wings. Trim a little of the fat if its excessive. But remember you aren't frying so fat isn't a bad thing.
Deborah Sloane says:
These were delicious, I don’t like my food to hot so I cut back on the cayenne pepper. I put them in the oven to crisp them and even though it took longer then 3 minutes when they were done, could not stop eating them. This will be my new go to. Next time I will try different seasonings to see how they come out. Love, love, love them. I am making the chicken noodle soup now. Love my Mealthy pot.
Emily Campbell says:
Monica Tisone says:
Nothing I did would crisp these wings. I broiled and even tried cooking them in the stove. Very disappointed
Stephanie Thornburg says:
Our only big problem was that the broth took all the flavor away from the wings . I saw someone recommend using the rack , definitely going to try that . We took half the wings and broiled them after and the other half we tried in the air fryer . We loved the ones in the air fryer much more . It gave it the perfect crisp
Kristi Howard says:
Okay folks...I got it! Cooked recipe as stated. Wonderful! Rather than a broiler, I used my air fryer. 10 minutes at 400 degrees and they are as crisp as they had been fried. Thanks for the recipe, and hope the tip helps!