Quick Answer
Can you make crispy buffalo wings in an Instant Pot?Yes — but not with pressure cooking alone. The two-step method: pressure cook wings first (8 minutes on HIGH with trivet, natural release 5 minutes), then broil on a sheet pan for 8–10 minutes until skin crisps. The Instant Pot pre-cooks the wings quickly and renders most of the fat; the broil creates the crispy skin. Then toss in buffalo sauce. This approach is faster than oven-only methods and produces better texture than pressure cooker-only methods because the broil step crisps what the steam softened.
Why Use an Instant Pot for Wings?
The Instant Pot alone isn't ideal for wings — pressure cooking produces tender wings but soft, steam-softened skin. The two-step approach addresses this:
- Speed advantage: 8 minutes at pressure + 8 minutes broiling = approximately 30 minutes total (including pressure build and release). Faster than oven-only wings (45–50 minutes).
- Even cooking guarantee: Pressure cooking ensures the interior reaches proper temperature without the risk of an overcooked exterior. Wings exit the Instant Pot at exactly the right internal temperature.
- Fat rendering: Pressure cooking renders fat effectively from the skin — the fat that would take 40+ minutes in the oven renders in 8 minutes under pressure. Less fat to remove during the broil step means faster crisping under the broiler.
- Large batches: An 8-quart Instant Pot can hold 3–4 lbs of wings simultaneously, more than most air fryers.
Ingredients
- 2 lbs chicken wings (drumettes and flats)
- 1 cup water or chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Buffalo Sauce:
- 1/2 cup Frank's RedHot Original
- 4 tablespoons unsalted butter
Method
- Season wings with salt, garlic powder, and pepper.
- Pour 1 cup water or broth into the Instant Pot inner pot.
- Place the trivet (steam rack) inside. Stack wings on the trivet — single layer preferred, some overlap fine.
- Close lid. Set valve to SEALING. Pressure cook on HIGH for 8 minutes.
- While wings cook, preheat oven broiler to HIGH. Line a baking sheet with foil.
- When pressure cooking completes: allow 5 minutes natural pressure release, then quick release remaining pressure.
- Open lid carefully. Transfer wings to the prepared baking sheet in a single layer.
- Pat wings dry with paper towels — this step dramatically improves broiler crispiness.
- Broil on highest rack position for 8–10 minutes until skin is golden and crispy. Watch constantly.
- Remove from broiler. While still hot, toss in buffalo sauce.
- Serve immediately.
Tips
- The pat-dry step is critical — wings emerge from the Instant Pot with surface moisture that will steam under the broiler instead of crisping.
- Trivet placement matters — wings resting in the water (not on the trivet) will be boiled, not steamed.
- Broiler time varies by oven; check at 7 minutes. Target: deep golden skin with slight char at edges.
Instant Pot vs. Other Wing Methods
Wing Cooking Method Comparison
| Method | Total Time | Crispy Factor | Batch Size | Best For |
|---|---|---|---|---|
| Air Fryer | 25–30 min | Excellent | Limited (2 lbs max) | Best crispiness, small batches |
| Oven (425°F) | 45–50 min | Very Good | Large (4+ lbs) | Large batches, hands-off |
| ★ Instant Pot + Broil | 30–35 min | Very Good | Large (3–4 lbs) | Speed + large batch |
| Deep Fry | 15–20 min | Best | Medium | Classic restaurant wings |
| Grill | 25–30 min | Very Good | Medium | Charred, smoky character |
💡 Double the Batch — Free the Broiler
The Instant Pot's batch capacity makes it good for large parties. Pressure cook all wings in one or two Instant Pot batches. Transfer to baking sheets and broil in two oven batches (4–5 minutes each). This approach handles 4–5 lbs of wings in about 45 minutes total — comparable to oven speed but with more certainty that every wing is fully cooked through before the broil step.