These Instant Pot Garlic Parmesan Chicken Wings are going to be your new favorite chicken wing recipe! They’re tender on the inside, crispy and golden on the outside, and there’s no frying involved.
Plus, the cheesy garlic flavor is such a delicious and kid-friendly combination. Mmmm.
Garlic Parmesan Chicken Wings
Can you tell I’m really enjoying trying out new Instant Pot recipes – like my Shredded Mexican Chicken, or this Instant Pot Buffalo Chicken and Spaghetti Squash? I really love how tender and delicious chicken cooks in the IP in such a short amount of time.
Like these Instant Pot Garlic Parmesan Chicken Wings! They only require 6 minutes of pressure cooking and the meat is so good!
I like a crispy skin on my wings so I roasted and broiled them in a really hot oven to create that texture and give them some golden color.
I think you’re going to love them!
Let’s get right to it – shall we?
How to make pressure cooker chicken wings:
Add drumettes and/or wings to a large mixing bowl, then toss with garlic powder, onion powder, and 1 teaspoon salt.
Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom, add the chicken to the Instant Pot, and close the lid.
Pressure cook on high pressure for 6 minutes (the IP will take 15-17 minutes to come to pressure). Meanwhile, preheat the oven to 525 degrees with the oven rack in the middle.
When pressure cooking is complete, do a quick release. It will take 2-3 minutes to release pressure.
Remove wings from the IP and place in a large bowl. Add melted butter, olive oil, minced garlic and salt to a small bowl and mix. Then pour over cooked chicken wings and fold the sauce onto the wings.
Place chicken skin-side down on a parchment-lined sheet pan and bake for 8 minutes. Then switch to broil without removing from the oven for 3 minutes.
Remove and toss with parmesan cheese, salt and parsley while still hot. Serve and enjoy!
I can assure you these garlic parmesan chicken wings will be gone in 60 seconds. They are super tasty and the perfect meaty snack.
You may be wondering if you can cook frozen chicken wings in the Instant Pot… the answer is absolutely!
How to cook frozen chicken wings in the instant pot:
Just like cooking any frozen meat in the IP, it will take a little longer than thawed. Be sure your chicken wings aren’t all frozen together in a big blob, follow the recipe below, and pressure cook them for 12 minutes instead of 6.
Notes on Garlic Parmesan Chicken Wings:
- I like using chicken drumettes for this recipe for two reasons… they seem to have a bit more meat on them, and there’s no work involved to cut up the wings.
- If you decide to use whole wings, cut off the tips with sharp kitchen sheers or a knife. The tips take up room and don’t have any meat on them so it’s not necessary to use them. (I do like to save them and make stock out of them later.) Next, separate the drumettes and the flat part of the wing. I find bending them backwards at the joint then using a sharp knife to separate them works well.
- After they cook in the Instant Pot I like to roast my wings in the oven to get golden and crispy. If you wanted to add a different sauce like BBQ or Buffalo Sauce you could toss them in the sauce after they are pressure cooked. Then bake or broil for a few minutes to help the sauce stick.
- 3 pounds chicken drumettes/wings (whichever you prefer) *See Note
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup water
- 5 large garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1/3 cup Parmesan cheese
- ½ teaspoon salt
- 2 tablespoons parsley (optional)
- Add the drumettes to a large mixing bowl and toss with garlic powder, onion powder and 1 teaspoon salt and pepper.
Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom of the Instant Pot. Add the chicken wings, seal the lid, and pressure cook on high pressure 6 minutes (the IP will take 15-17 minutes to come to pressure). Meanwhile, move your oven rack to the middle position and preheat the oven to 525 degrees F.
- When pressure cooking is complete, carefully do a Quick Release of the pressure. It normally takes 2-3 minutes to release pressure.
Remove wings from the IP and place in a large bowl. Add the melted butter, olive oil, minced garlic, and salt to a small bowl and stir together. Pour over cooked chicken wings and toss.
- Place the chicken wings skin-side down on a parchment-lined baking sheet, and bake for 8 minutes. Then broil 2-3 more minutes without opening the oven.
Remove the wings from the oven and toss with parmesan cheese, salt and parsley while still hot. Serve and enjoy.
If you use whole wings and plan to cut off the tips you will have less meat than if you used drumettes. So if using whole wings, purchase 4 pounds, and if you’re only using drumettes, purchase 3 pounds.
MORE INSTANT POT RECIPES:
- Shredded Mexican Chicken
- Instant Pot Chicken Noodle Soup
- Instant Pot Whole Chicken
- Instant Pot Chicken Thighs with Risotto
- Instant Pot Jalapeño Popper Chicken
- Instant Pot Pot Roast with Veggies & Gravy
Lina says
Is a trivet mandatory? A friend gave me their instant pot and I did not receive a trivet with it
holly says
Yes, it is necessary. You don’t want the wings sitting in the liquid because they will get really soggy. Then when you put them in the oven they won’t dry out and get the crispy bits on them. I believed the trivets are pretty inexpensive, like $6-$7 dollars on amazon.
Kelly says
So good! Happy family. Sent it to everyone I know.
holly says
Yayyy! I love hearing that, Kelly! Thanks so much for getting the word out!😁
Grace says
I am wondering what pressure level do you cook these at?
Bryan says
Hi Grace thanks for asking about that – use the Instant Pot high pressure setting for these wings – enjoy!
Sarah says
Hi! These look amazing, just curious as there are only two of us and I had one pound of wings and not three…..would I adjust heating time for 1 pound instead of 3? Or same time in the IP? Thanks so much in advance!
holly says
Hey Sarah, the cook time doesn’t need to change for less wings. That’s because the time is based on the size of the food, and not the quantity of food. These wings are amazing – I hope you love them as much a see do!
Dee says
Is it correct to add salt three times? Before pressure choking, before baking and before serving? I think salt is listed incorrectly before baking because it’s not specifically mentioned in the detailed instructions. Just wanted to confirm, thanks!
holly says
Hi Dee, you actually add the salt three times. Sorry for the confusion. Some of the salt for the cooking step and roasting ends up not sticking to the wings. You could always omit some if you wanted to. Thanks!
Nicolette says
Hey! I was wondering if you need to pop them in the oven after?? We don’t have an oven at the moment so I’m trying out my instant pot for the first time but was curious if it was necessary for the last oven part? Thank you!
holly says
Hi Nicollette, they are fully cooked when they finish cooking in the IP but they won’t have any of that golden color and the skins will be soft. Also, most of the flavor comes for tossing them with the butter, olive oil and seasoning at the end so you would need to do that for sure. I guess you could try to removing the liquid and the trivet after they cook in the IP and add oil and saute them that way. Then toss them in the sauce. In my opinion the oven part is pretty important but you never know – sometimes another way can work as well. Good luck!
Stephanie W says
Update: I made these tonight and they were amazing. I didn’t need to modify any of the recipe and i used drumsticks. I checked how done they were based on the recipe times and although I added a few minutes of broil, these were so so so delicious. Even my super picky kids devoured this.
Bryan says
Hi Stephanie, we love hearing that! We can’t get enough of these wings over here, they are absolutely addictive!
Stephanie says
For drumsticks, do you de-skin them?
Bryan says
Hi Stephanie, we leave the skin on for this recipe. Enjoy!!
Crystal says
Is it OK to use frozen wings? If so do I need to modify any of the times?
holly says
Hi Crystal, you use frozen wings just be sure they’re not all stuck together. I’ve never made them from frozen but many recipes say to pressure cook them 15 minutes. I feel like that could be a bit long – you might try 12 minutes of pressure cooking. Be sure to temp them with your meat thermometer to make sure they reach 165 degrees. Good luck!
Dave says
1. My oven only goes to 450… how long should I bake them?
2. Oven is electric, so it takes a while to go from bake to broil. How should I modify instructions?
holly says
Hmmm good questions, Dave. I would bake them for 10 minutes then switch to broil. I would probably broil them for double the amount of time specified. Just keep an eye on them so they don’t burn.
Teresa says
What’s the carb count?
Bryan says
Hi Teresa the total carbs is less than 1g per serving… enjoy!!
Jessica says
How would you modify this for drumsticks instead of drumettes? (Can’t wait to try – looks awesome.)
holly says
Hey Jessica, my guess would be to cook them a little longer. Maybe do a 10 minute pressure cook and a 10 minute natural release. If you have a meat thermometer temp them to make sure they’re above 165 degrees. Then follow the rest of the recipe. Good luck!
Carm says
How many wings or oz are in a serving?
holly says
Hey! It’s 4 wings per serving. Hope that helps!
Bryan says
Can’t get enough!
holly says
I feel the same way!!!