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Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

Pressure Cooker Chicken Wings

These wings have the most delicious sauce... sweet, spicy & savory!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 560kcal
Author Gary White


  • 4 lbs. fresh chicken wings
  • salt and pepper
  • 1 cup water
  • 2 Tbsp. butter
  • ½ cup Frank's Original Sauce not the buffalo
  • ¼ cup molasses


  • In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Insert trivet and 1 cup of water. Place wings into Instant Pot in layers with the tips facing up.
  • Set Instant Pot manual timer for 5 minutes at high pressure, then allow pressure to release naturally (about 15 minutes).
  • Meanwhile, wash the same large bowl and set aside. Preheat oven to 450 degrees. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined. Once cook time is complete - carefully add wings to bowl and gently toss well to coat fully. (I did this one at a time.)
  • Switch to high broiler. Transfer wings to baking sheet and top with remaining sauce. Place on middle rack and cook until desired char and crispiness is achieved (about 5-7 minutes).
  • Serve and enjoy!


  • The wings will be tender after cooking in the pressure cooker. Handle with care when transferring from the pressure cooker, and when coating in sauce. 
  • Line your baking sheet with parchment paper before broiling for a non-stick, easy clean up.
  • This recipe is written for fresh chicken wings. As a rule, I don’t recommend cooking chicken from frozen. It’s a quality thing. You can cook from frozen, but the quality will not be as good as cooking from fresh, or thawed, chicken. If possible, take the time to thaw your chicken before cooking. If you find yourself with frozen wings and no time to thaw them, I recommend adding at least 5 additional minutes of cook time. The pressure cooker will also take longer to reach pressure when using frozen wings.
  • Broiling the wings is optional. However, I strongly recommend taking the time to finish these wings in the broiler. Pressure cookers use steam to cook, so it will not produce crispy wings. The added crispiness and char is worth the extra step.
  • Please note, we do not use Frank’s Buffalo Sauce in this recipe. The flavor is just not the same. I recommend using Frank’s Original Hot Sauce for this recipe. If your store doesn't carry it, you can find Frank’s Original Hot Sauce on Amazon.


Calories: 560kcal | Carbohydrates: 7g | Protein: 41g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 182mg | Sodium: 655mg | Potassium: 507mg | Sugar: 7g | Vitamin A: 425IU | Vitamin C: 1.6mg | Calcium: 49mg | Iron: 2.6mg