Instant Pot Garlic Parmesan Chicken Wings Recipe
These Instant Pot Garlic Parmesan Chicken Wings are tender on the inside, perfectly crispy and golden on the outside without any frying. They combine the convenience of pressure cooking with a quick broil for that irresistible crispy finish, coated in a flavorful garlic butter and Parmesan cheese sauce.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Ingredients
Chicken Wings
- 3 pounds chicken drumettes or wings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup water
Garlic Parmesan Sauce
- 5 large garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ teaspoon salt
- ⅓ cup Parmesan cheese
- ½ teaspoon salt
- 2 tablespoons parsley, chopped (optional)
Instructions
- Season the Wings: In a large mixing bowl, toss the chicken drumettes or wings with garlic powder, onion powder, salt, and pepper to evenly coat all pieces.
- Prepare the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet inside the pot, then arrange the seasoned chicken wings on top of the trivet. Seal the lid securely.
- Pressure Cook Wings: Set the Instant Pot to high pressure and cook the wings for 6 minutes. Keep in mind it will take 15-17 minutes for the pressure to build before timing starts. While the wings are cooking, preheat your oven to 525°F and position the rack in the middle.
- Release Pressure: Once pressure cooking completes, perform a quick release to let out the steam, which should take about 2-3 minutes. Remove the lid carefully.
- Toss Wings in Garlic Butter: Transfer the wings to a large bowl. In a small bowl, mix melted butter, olive oil, minced garlic, and ½ teaspoon salt. Pour this mixture over the wings and toss to coat thoroughly.
- Bake and Broil for Crispiness: Arrange the wings skin-side down on a parchment-lined baking sheet. Bake in the preheated oven for 8 minutes. Then switch to broil and cook for an additional 2-3 minutes without opening the door to get a crispy, golden skin.
- Add Parmesan and Parsley: Remove the wings from the oven while still hot. Toss them with Parmesan cheese, remaining ½ teaspoon salt, and chopped parsley if using. Serve immediately and enjoy!
Notes
- You can use either chicken drumettes or traditional wings depending on preference.
- Be careful during the quick release step to avoid steam burns.
- Broiling time is crucial to achieve a crispy skin—keep an eye on wings to prevent burning.
- Parsley is optional but adds a fresh color and flavor.
- If you prefer less garlic intensity, adjust minced garlic quantity accordingly.
