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
Shari
I made the garlic parmesian chicken today for the first time. I absolutely won't be the last. My whole house smells so good.
holly
Yayyy! I love hearing that, Shari! Thanks so much for letting me know how they turned out and for the 5-star rating!!!:D
Britany
What size IP do you have? My trivet doesn't look as big as yours. Thanks!
Bryan
Hi Britany, we use a 6-quart IP. Here's the link (affiliate link) https://www.amazon.com/dp/B01NBKTPTS/?tag=taanse-20. Enjoy! - Bryan
Debbie
I'm making these for Super Bowl Sunday. They look fabulous. The sauce sounded so good, and I was looking for a side dish for dinner tonight, so I made the sauce, replaced the butter with 1T champagne vinegar, reduced olive oil to 1T, then baked a bag of frozen french fries, tossed in a bowl with sauce and then topped with the parmesan cheese mixture. Our taste buds are dancing. Thank you!!!
Bryan
Hi Debbie what a great modification - love the way you used the sauce! Enjoy the wings today - and the game! - Holly & Bryan
Lynn H
I haven't tried this recipe yet, but plan to. I'm currently on chemo and it has made me super sensitive to hot spices. What other chicken wing/drumette recipes of yours can I adapt to my wimpy taste buds?
Bryan
Hi Lynn, we are so sorry to hear about you going through chemo… we are believing for God’s best for your health. As far as the wings, to tone down the flavors you could remove some of the fresh minced garlic, onion powder, garlic powder and pepper. Of course the end result will be a bit more bland but I think that is what you’re looking for. Our other wing recipe is these Lemon Pepper wings but you’d want to forego the lemon pepper seasoning and the minced garlic: https://tasteandsee.com/lemon-pepper-wings/. Hope this helps!! - Holly & Bryan
Lucie
Hello,
I do not have a broiler, what would you suggest?
holly
Hey, Lucie, I would roast them 3-5 minutes longer and skip the broiling. Just keep your eye on them so they don't burn.
Elaina
My oven only gets to 500 F. Should I extend the time in the oven?
holly
Hi Elaina, yes - for sure! Maybe an extra 3 minutes.
steve
made them almost exactly. instead of regular pepper i used ground szechuan pepper/ was amazing!!!!!
holly
Yayyy! I love szechuan pepper - that sounds fantastic, Steve! Thanks so much!
Ginger
My 1st IP recipe! So delish, thanks for this awesome recipe!
Bryan
So glad you enjoyed it! Me sure to check out all our IP recipes here: https://tasteandsee.com/instant-pot-recipes/
Pam Oakley
I have a parmesan/ garlic coating mix (from a box) but my question is should i coat the chicken wings first then put in instant pot OR cook wings in instant pot then coat them then put in air fryer for crispness?
Bryan
Hi Pam! You want to cook the wings in the instant pot before you try coating them in a bread crumb/coating mix. Also instead of firing up the air fryer you might try cooking them in the instant pot as per the recipe, then coating them with your parm/garlic coating, putting on a parchment-lined baking sheet, and baking or broiling them in the way this recipe describes. You'll have to watch them closely to see how your coating mix takes the heat. Good luck and enjoy!!
Becky
Omg! These are AMAZING! I finally jumped onto the bandwagon and got an instapot and this was the first recipe we tried. All 3 of my kiddos were fighting over them they were sooooo good! Needless to say we are now hooked and can’t wait to make them again. Thanks for an awesome recipe!
holly
Yayyy! I love hearing that, Becky! I'm so glad you and the family enjoyed them! Thanks for choosing my recipe to break in your IP for the first time!!😁🙏
Chloe
Shredded parm or grated??
holly
Shredded Parmesan.
holly
Grated Parmesan.👍
Kristi
I made these and they were amazing. And I’m not a wing person normally, but my husband and kids love them. I love to freezer cook, so I doubled this. The first batch, I started in one IP, then while it was pressure cooking, I started the second batch in the other (yes, I have two). By the time I got the first batch into the broiler, the second batch was done in the IP. I then finished them through the “toss before baking” and let them finish cooling before I froze them. A month after we ate the first batch, I thawed the second batch and proceeded with the broiling step through finish. They batch turned out just as good. Just a suggestion for your readers that like to prepare freezer meals.
holly
Hi Kristi, I'm so glad you and your family enjoy these wings as much as we do! I love the tip about freezing them before roasting/broiling. I think I'll add it to the recipe card in the notes. Thanks so much for your awesome feedback and for the tip!
MsDropofrain
these were amazing. I followed your recipe to the T. My kitchen smells so good right now, I want more. Made them to take to our women's card playing date and they were a hit. My poor husband helped me cook and did not have any leftovers to try, lol. I will need to get more meat from the store tomorrow, just for my family. I am sure this will be our staple meal now. So quick and easy, you cannot go wrong with it. Question: do you use the liquid left in IP for any other recipes?
Bryan
Thanks for your comment! That's so great to hear! About the cooking liquid: you could make a stock with it: throw any leftover bones in the IP with a rough chopped carrot, onion, & stick of celery, several additional cups of water, salt & pepper and pressure cook... or you could simmer all those ingredients in a soup pot on the stove for an hour or so. Strain and freeze in a ziploc for any recipe that calls for chicken stock... like maybe this Instant Pot Chicken Noodle Soup! 🙂
Chelsi
If I wanted to do 5 lbs of drumsticks, what would be your timing suggestion? This is my first time using and IP! Thanks
holly
The timing should be good just the way it is. I would split the wings onto two sheet pans for the baking portion of the recipe. I hope you enjoy them and good luck!
Debbi
My family doesn't really eat wings, can it be done with chicken tenders? Just wondering how much longer I would need to cook them if I tried.
holly
Hi Debbi, I had another person ask the same thing. The recipe should work as written with chicken tenders as well. To be sure they are fully cooked temp them with a meat thermometer to make sure they reach 165 degrees. Enjoy!