These Instant Pot Garlic Parmesan Chicken Wings will be your new favorite chicken wing recipe! They’re tender on the inside, crispy, and golden on the outside, with no frying involved.
Plus, the cheesy garlic flavor is so delicious, and it's a tasty combination for the kiddos or any chicken wing lover! Mmmm.
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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 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:
Get ready to enjoy chicken wings, Instant Pot style! 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 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 them 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 or until golden and crispy.
I just love all those crispy bits and of course that tender fall-off-the-bone meat.
Remove the chicken wings from the baking sheet and toss them 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 snacks/appetizers.
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 in cutting 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 backward at the joint and 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.
This Instant Pot Chicken Wings Recipe makes the most tender, juicy, and flavorful wings I've ever tasted.
But please, don't take my word for it - whip up a batch today!
Instant Pot Garlic Parmesan Chicken Wings
These Instant Pot 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.
Ingredients
To Toss Before Pressure Cooking:
- 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
To Toss Before Baking:
- 5 large garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ teaspoon salt
To Toss Before Serving:
- ⅓ cup Parmesan cheese
- ½ teaspoon salt
- 2 tablespoons parsley (optional)
Instructions
- 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.
Notes
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.
Nutrition Information
Yield
12Serving Size
4 WingsAmount Per Serving Calories 188Total Fat 15gSaturated Fat 5gUnsaturated Fat 0gCholesterol 54mgSodium 495mgCarbohydrates 0.7gFiber 1gSugar 1gProtein 12g
Ashley
These wings were absolutely delicious! My husband and my extremely picky 6 year old, who was at first very disappointed I didn't make BBQ wings, ate them ALL up! In fact, my 6yr old enjoyed these wings more than the usually BBQ ones I've made.
I will absolutely be making these again!
holly
That is so awesome to hear, Ashley! It's such a win when the whole family loves a recipe. Thanks so much for taking the time to share your experience with me!
Lina
Is a trivet mandatory? A friend gave me their instant pot and I did not receive a trivet with it
holly
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
So good! Happy family. Sent it to everyone I know.
holly
Yayyy! I love hearing that, Kelly! Thanks so much for getting the word out!😁
Grace
I am wondering what pressure level do you cook these at?
Bryan
Hi Grace thanks for asking about that - use the Instant Pot high pressure setting for these wings - enjoy!
Sarah
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
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!
Dina
Can I prep these in the IP and then refrigerate to bake the following day?
holly
Sure - that should work just fine, Dina. (Great idea BTW!) Since they will be cold going into the oven you may need to bake them a little longer but only broil them the same amount of time that the recipe specifies. They can burn easily under the broiler if left too long.
Dee
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
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
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
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
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
Hi Stephanie, we love hearing that! We can't get enough of these wings over here, they are absolutely addictive!
Stephanie
For drumsticks, do you de-skin them?
Bryan
Hi Stephanie, we leave the skin on for this recipe. Enjoy!!
Crystal
Is it OK to use frozen wings? If so do I need to modify any of the times?
holly
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
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
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
What's the carb count?
Bryan
Hi Teresa the total carbs is less than 1g per serving... enjoy!!
Jessica
How would you modify this for drumsticks instead of drumettes? (Can't wait to try - looks awesome.)
holly
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
How many wings or oz are in a serving?
holly
Hey! It's 4 wings per serving. Hope that helps!
Bryan
Can't get enough!
holly
I feel the same way!!!