Pressure Cooker BBQ Wings
BBQ wings made in a pressure cooker are just as good as oven baked BBQ wings, and they cook up tender and juicy in just a few minutes! Get ready for the holiday season or football parties with this super easy 2-ingredient finger-licking Pressure Cooker BBQ Wings recipe.
Hi there! This is Amy + Jacky, Food Lovers & Recipe Developers from Pressure Cook Recipes.
Thanks Barbara for having us here and thank you so much for dropping by.
We love our pressure cookers and are CRAZY about delicious food! We enjoy spending hours researching, testing, and tasting recipes in our kitchen. So, you don’t have to! 🙂
Thanksgiving and Christmas are two of our favorite holidays.
We love everything about these holidays…
The warmth, the love, the family reunions & gatherings with loved ones, and of course, the FOOD!!
But most important of all,
it’s a time to reminisce, reflect, and smile on the memories we’ve made, the places we’ve been, and the people we’ve met & cared for.
It’s a time to give thanks.
What are you thankful for this year?
If you haven’t decided on your dinner menu for Thanksgiving, add this super easy & quick appetizer BBQ Wings to your menu. The wings are also perfect for game day parties!
You’ll Enjoy these BBQ Wings Because:
- Super easy to make in 4 simple steps
- Big timesaver! Cut short half the cooking time comparing to using the oven.
- Only need 2 ingredients – wings & your favorite BBQ sauce
- Finger-licking flavorful, moist, and tender wings
Uses for Pressure Cooker BBQ Wings
- Holiday dinners – Thanksgiving, Christmas…
- Game Days, Football parties, Men’s/Ladies’ night…
- Quick lunch, dinner, or snack
- Dinner parties, gatherings…
- Potlucks, picnics…
While we love the taste of homemade BBQ sauce from scratch, these wings tasted surprisingly good for the amount of effort.
It’s definitely a chicken wings recipe you can fall back on for any surprise visits or busy weeknights. 🙂
Life is too short for boring food. Enjoy & happy cooking!~ 😀
Have a Wonderful & Happy Thanksgiving!
Amy + Jacky
Making BBQ Wings in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious BBQ Wings recipe!
Pressure Cooker BBQ Wings
Ingredients
- 2 pounds (907g) Chicken Wings & Drumettes
- ½ cup (125 ml) your favorite BBQ sauce (We used Sweet Ray Original)
Instructions
Pressure Cook the Wings: Place 1 cup of cold running tap water and a trivet into the pressure cooker. Place the wings and drumettes on top of the trivet. Close lid and pressure cook at High Pressure for 5 minutes + Full Natural Release Open the lid carefully.
Preheat Oven: While the wings and drumettes are natural releasing, preheat oven to 450F.
Pat Dry the Wings: Remove wings and drumettes from the pressure cooker. Pat dry with paper towels.
Apply Sauce and Finish in the Oven: In a large mixing bowl, toss wings and drumettes with ½ cup (125ml) of your favorite BBQ sauce. Place the wings and drumettes in a single layer on a wire rack in a baking tray. Bake until sauce is glossy and caramelized, for 8–15 minutes.
More Easy Pressure Cooker Meals from Amy + Jacky:
Easy Instant Pot Recipes – Check out this handpicked collection of Tested Easy Recipes!
Perfect Pressure Cooker Hard Boiled Eggs, Soft Boiled Eggs, Medium-Boiled Eggs
We often get asked by our readers how to make perfect eggs in the pressure cooker. So, we did a little eggsperiment to take the guesswork out! Plus, the eggs peel like a dream. 😉
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If using 3 1/2 lbs of wings, do you use more BBQ sauce, or the same amount ?
Yes, you’ll probably use twice as much BBQ sauce.
You say 2lb of wings5 minutes what if I have 3 1/2 lb would it be the same or should I add more time? Thank you
You’ll use the same time. Enjoy!
I don’t have a trivet in my farberware pressure cooker. I want to make wings. Can I just put the chicken in the pressure cooker without a trivet.
Hi Donna – you can put them in without a trivet. Or, if you want to make your own “trivet” you can just make a long snake with aluminum foil and coil that in the bottom to set the wings on.
Hi Barbara, do you think it would be OK to leave the wings and drumettes attached instead of separating them? Most packages bought in the store package them still intact. Thank you!
Hi Glinda – yes, I think you could leave them attached with no changes in cook time. They’re just a little harder to eat that way. Let me know if you try it.
Hi,
I want to make these for a work party and I was wondering if I can cook them the night before and then just put them back in the pressure cooker on warm at work.
I think it would work fine. You will lose some of the caramelized texture on the wings that you’d get from the oven, but the flavor will still be awesome. I’d save the extra teriyaki sauce and warm them in the sauce the next day at work. Stir occasionally to make sure it doesn’t brown too much on the bottom of the pot. I’m not quite sure how long it will take to warm the wings through at work, so be sure to give yourself enough time. You may even want to set the pressure cook time to 0 minutes to get it up to temperature.
Let me know how it works!
So good!!! Finished off under the broiler for just a few minutes! Perfect
Hi, I have an elite pressure cooker that came with a rack/trivet. I grilled the wings and realized that they weren’t completely done. Can I use this method to finish cooking the wings? It seems like it would be great! Also, I have the best of both worlds; grilled taste, yet tender wings! What are your thoughts?
Hi Melissa – yes, if they just need to be cooked a little bit longer, I would pressure cook them for 1 minute. You’ll lose some of the grilled flavor when pressure cooking, so ideally you’ll pressure cooker first and grilled after.
These wings were the best! Looking forward to trying more recipes. Thanks
Thanks Kimberly!
Hi there! I was just wondering how long does it usually take to naturally release the pressure?
Hi Tracy – it depends on what and how much is in the pot. When you’re just using a cup of liquid the pressure will release naturally within 5 or 10 minutes. If you’re cooking a big pot of soup, it can take 20 minutes or more for the pressure to release naturally.
Good evening. I made this with my very first pressure cooker and the very first thing I tried. First I chose the Aroma brand as small as I could get because it’s for our camper. I wanted to practice using it. What I learned is you dont want to release the exhaust on it with this, or you get chicken water blowing all over the place (I had to laugh at my mistake). I was forced to make in small batches. My boyfriend aproves of the results.
Glad it was a hit Mary – you definitely need to make changes with a smaller pressure cooker. Don’t fill your pressure cooker more than 2/3’s full or half full with things that foam like oatmeal. Sounds like you’re off to a great start learning from your mistakes and enjoying the process.
I toss a dish towel over the release valve to catch the steam and save my ceiling.
How many wings do you put on the rack in the instant pot at a time? Do you stack them or just one flat layer? Thanks!
Hi Kylie – you stack them. Enjoy!
Hi I’m making the wings in your new cookbook. Can I make the wings ahead of time and put them in the fridge until I’m ready to broil?
Hi Melinda – yes, that should work well.
I made these for Happy Hour at our lake cabin last summer a few times. The 1st time, I followed the directions of 5 min. They were enjoyed by everyone. I thought, though, that they were almost too fall-apart tender, so the next time I did 3 min. and they were better, but still a bit too tender. They didn’t look like your picture. Any tips or recommendations? I have a Cuisinart Electric PC
Hi Rosanna – you can reduce the cook time and reduce the natural release time until they’re just the way you want them.
THIS IS GREAT!!!! My WONDERFUL WIFE bought me a pressure cooker for Christmas. “I LOVE THIS THING”. I use it to prepare my wild game, greens, stews, ribs, butts. I could do this all day. BUT…. Now y’all have raise the bar. Gonna try these wings today. Got some GREAT SEC fooTball to watch???. Thank you for sharing your knowledge and kindness. Y’ALL ROCK!!! So let do some wings and ??ROLL TIDE ROLL??
Great – thanks David! Enjoy the games and the wings 🙂
Dave – The pressure cooker rocks and the wing recipe is amazing. But I can not say Roll Tide. O-H-I-O
Made thesenwith homemade honey mustard! I will never go back to packaged seasoning recipe again! These are my new go to for wings! Can’t wait to try new sauces with this method! Great job on the instructions!
I’ve done the original recipe a few times and never had them dry. That said, I try to get what is marketed in my area as “jumbo wings”. They are pretty large, I imagine the smaller ones would dry out pretty easily.
Hello
At what temperature do I bake?
Bake at 450° – Enjoy!
HI, My IP came with a rack but I didn’t understand what you meant by a trivet? I’ve used a trivet to place a hot pot on the counter but never in cooking. Can you explain a little more what and how you use here? TIA
Hi Andy – the rack that came with your IP should work fine. I use rack / trivet interchangeably.
Barbara,I’ll get back to you tomorrow. Chicken wings are on deck ready to go. ilk follow up with the results. oliver
When you’re saying cook on high pressure for 5 minutes, exactly which button are you pressing? Are you using the “canning” selection for high pressure? I would like to try these wings but am not sure which selection to make for high pressure. Thank you.
Hi Scott – here’s a post about using the Power Pressure Cooker XL that will help. https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/
Thank you!
Can you tell me how many servings and how many wings per serving please?
These are by far the best chicken wings i have had in a long time. we have done them 3 weeks in a row now.
So nice to hear – thanks!
My pressure cooker did not come with a steaming rack. Can I use balled-up foil or just ignore the rack?
Hi Beau – you can just ignore the rack if you don’t have one. Enjoy!
If I use frozen chicken wings, do I need to thaw first? Or can I cook from frozen? If so how long do I need to cook them in the pressure cooker?
Love your recipes!!
Thanks! Generally with small cuts of meat, you don’t need to add any extra time when cooking from frozen. It will take longer to come to pressure, so your cook time overall will be longer. Let us know how you like them. 🙂
Just wanted to let you know the wings are delicious. I’ve made them a couple of times and my hubby enjoys them. Thanks again for the recipe.
That’s great to hear. Thanks!