Instant Pot chicken wings
A few minutes under pressure makes wings tender to the bone, then the broiler crisps them up for a sweet chili lime glaze.
- 45 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.38 a serving
- 460 calories
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 3 lb chicken wings, flats and drumettes
- ½ cup sweet chili sauce
- 1 lime, juiced
- 2 cloves garlic, minced
- 2 stalks green onions, sliced (optional)
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 1 cup water
- 1 tsp salt
- 1 tsp garlic powder
Each serving has about 460 calories, 34 g protein, 22 g carbs and 25 g fat, and costs about $3.38 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No limes? Lemons work.
- No green onions? Chives work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Set the metal trivet in the Instant Pot and pour in the water.
the wings with the salt and garlic powder and pile them on the trivet.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Lock the lid, turn the valve to sealing, and pressure cook on HIGH for 8 minutes.
Timer: 8 min
Dolly’s tip: The pot takes about 10 minutes to come up to pressure before the countdown starts.Turn the valve to venting to release the pressure, keeping your hand and face well away from it.
Dolly’s tip: Nudge the valve with a wooden spoon. The steam that rushes out is very hot.Check that the thickest drumette reads 165°F.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Heat the . the wings dry with paper towels and spread them on a foil-lined skin side up.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
5 minutes, until blistered and . Flip and broil 4 minutes more.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 9 min
the sweet chili sauce, lime juice and garlic together, the wings in it, and 1 to 2 minutes more, until sticky.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Timer: 1 min 30 sec
Dolly’s tip: Stay close. The glaze goes from sticky to burnt in seconds.Scatter the green onions and cilantro over and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
