Instant Pot Frozen Chicken Wings
Learn how to make the best Instant Pot Frozen Chicken wings with honey and garlic. They are crispy outside and juicy inside, are great for game night, to bring along to parties, or simply enjoy at home!
Servings 2
Calories 246kcal
Equipment
- Kitchen foil or parchment paper
- Grilling or broiling oven rack
Ingredients
- 1 lbs frozen bone-in whole chicken wings (about 450 grams)
- 1 cup water or low sodium chicken stock
- 3-6 cloves minced garlic use less or more if you prefer
- 1 tablespoon minced ginger
- ½ cup honey
- 3 tablespoon brown sugar or coconut sugar
- ⅛ cup soy sauce or coconut aminos (coconut aminos makes this recipe paleo-compliant, but soy sauce is totally okay to use)
Slurry - optional
- 1 teaspoon all-purpose flour, arrowroot or tapioca flour (optional - for thickening the sauce)
- 4 teaspoon water (optional - for thickening the sauce)
Instructions
Pressure cook the Frozen Chicken Wings
- Place the inner pot in the Instant Pot and add water or low-sodium chicken stock. Set the trivet inside and arrange the frozen wings on it, trying to spread them flat.1 cup water, 1 lbs frozen bone-in whole chicken wings
- Seal the lid and pressure cook on HIGH for 11 minutes. (Note: The Instant Pot will take some time to come to pressure and will start counting the time once it is pressurized.
- After cooking, allow a natural pressure release (NPR) for 5 minutes, then perform a quick pressure release (QPR).
Prepare for Broiling
- As the chicken wings cook, preheat the oven to broil.
- Line a baking tray with parchment or foil, placing a grilling or wire rack on top.
Make the Honey and Garlic Sauce
- Set the Instant Pot or your electric pressure cooker to the saute function for 5 minutes.
- Add honey, brown sugar (or coconut sugar), garlic, ginger, and soy sauce (or coconut aminos). Whisk until thickened (about 2 minutes).
- If the sauce is too thin, create a slurry by combining all-purpose flour (or arrowroot, or tapioca flour) and water. Add to the sauce, whisking continuously to prevent lumps. Should the sauce thicken before 5 minutes, cancel the sauté function.
Broil the Chicken Wings then Serve
- Toss the wings in the sauce and arrange on the prepared tray.
- Broil the chicken wings for 3-5 minutes or until desired crispiness is achieved. Flip and broil the other side for another 3-5 minutes or until crispy, as preferred. Reserve any remaining sauce for dipping.
- Garnish the chicken wings and serve.
Notes
- Double up the batch if cooking this for a crowd. The cooking time, in this case, will remain the same. Just bear in mind that because the frozen chicken meat considerably lowers the temperature in the pot, the Instant Pot will take longer to pressure up.
- Single pieces - it is recommended to have your chicken wings frozen in single pieces as opposed to one big lump of ice. I, however, experimented with cooking them frozen in one lump, and they still turned out great.
- Sauces - use your favorite sauces instead; Parmesan cheese and buffalo are other delicious combos to try!
- Broiling - increase the broiling time, for more crispy wings! Do not skip the broiling, it is what helps keep the skin crisp. If your Instant Pot has an air fryer lid then use this instead.
- To prevent the chicken wings from touching the water or stock and overcooking, I recommend using a trivet or steamer basket.
- Storing leftovers. Kept in a suitable airtight container, these Instant Pot chicken wings will keep in the fridge for 4-5 days. They can be kept in the freezer for 4-5 months.
- You can make Keto Instant Pot chicken wings by substituting honey and brown sugar for sugar-free brown sugar alternatives.
- Use xanthan gum instead of tapioca flour to thicken the sauce.
- The cooking time excludes the time you need to make the sauce.
Nutrition
Calories: 246kcal | Carbohydrates: 37g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 190mg | Potassium: 101mg | Fiber: 1g | Sugar: 33g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg