Perfect Pressure Cooker Chicken Wings: How Long to Cook for Amazing Results

Have you ever wanted to whip up a batch of juicy, tender chicken wings without the hassle of deep frying or waiting hours for them to bake? Well, I’ve got great news for you! Pressure cooking chicken wings is a game-changer that’ll save you time while delivering mouthwatering results. In this article, I’ll share everything you need to know about how long to cook chicken wings in a pressure cooker, plus tons of tips to make them absolutely delicious.

Why Pressure Cook Chicken Wings?

Before diving into cooking times let’s talk about why pressure cooking wings is so awesome

• Speed: Pressure cooking can reduce cooking time by up to 70% compared to traditional methods
• Moisture Retention: The sealed environment keeps wings juicy and tender
• Flavor Infusion: Pressure helps seasonings penetrate deeper into the meat
• Versatility: You can finish them in multiple ways for different textures
• Convenience: Perfect for last-minute appetizers or game day snacks

I started pressure cooking wings about a year ago and I’m never going back to just baking them. The difference in texture and juiciness is incredible!

How Long to Cook Chicken Wings in a Pressure Cooker

Several things affect how long chicken wings take to cook in a pressure cooker. Here’s a quick guide:

Let the pressure release naturally for 5 to 10 minutes after the cooking time is over, then quickly release any remaining pressure. It’s important to let the wings slowly cool down naturally because that keeps them soft and juicy.

Step-by-Step Pressure Cooker Chicken Wings

Let me walk you through the whole process of making amazing pressure cooker wings:

Ingredients You’ll Need:

• 4 lbs chicken wings (trimmed and separated if desired)
• 2-3 tablespoons of your favorite seasoning (Cajun seasoning works great!)
• ½ cup cold water or chicken broth
• Your choice of sauce for finishing

Instructions:

1. Prepare the wings: Pat wings dry with paper towels. For healthier wings, trim excess skin and fat using kitchen shears, but don’t remove all the skin.

2. Spice up the wings: Put the wings in a bowl and sprinkle them with spices. Toss until all wings are coated evenly.

3. Prepare the pressure cooker: Pour ½ cup cold water or broth into the pressure cooker. Place the trivet or steamer basket inside – this keeps the wings out of the liquid so they don’t get soggy.

4. Arrange wings: Place the seasoned wings on the trivet. It’s okay if they’re stacked.

5. Pressure cook: Secure the lid and set to high pressure. Cook for:

   • 5 minutes for tender wings
   • 8 minutes for fall-off-the-bone texture
   • 10-12 minutes if using frozen wings

6. Release pressure: When the food is done cooking, let the pressure go down naturally for 5 minutes. Then, carefully turn the valve to let out any extra pressure.

Making Your Wings Crispy

The one downside to pressure cooking wings is that they won’t be crispy when they come out. But don’t worry – there’s an easy fix! Here are three ways to crisp up your wings after pressure cooking:

Method 1: Broiler Finish (My Favorite)

1. Preheat your broiler on high
2. Place wings on a foil-lined baking sheet with a wire rack on top
3. Brush or toss wings with half your sauce
4. Broil for 5-10 minutes per side until desired crispness is reached
5. Toss with remaining sauce after broiling

Method 2: Air Fryer Finish

1. Preheat air fryer to 400°F
2. Place wings in a single layer in the air fryer basket
3. Air fry for 5-8 minutes until crispy

Method 3: Grill Finish

1. Preheat grill to medium-high heat
2. Grill wings for 2-3 minutes per side until crispy

Delicious Wing Sauce Options

What’s a wing without a great sauce? Here are some awesome options to try:

Buffalo Style Wings

• ¼ cup melted butter
• ½ cup hot sauce (like Frank’s Wing Sauce)
• ¼ cup BBQ sauce (optional – adds tang without too much heat)

BBQ Style Wings

• 1 cup BBQ sauce, or
• ¾ cup BBQ sauce mixed with ¼ cup hot sauce for a kick

Garlic Parmesan Wings

• ¼ cup melted butter
• 4 cloves minced garlic
• ½ cup grated Parmesan cheese
• 1 tablespoon Italian herbs

Tips for Perfect Pressure Cooker Wings

After making literally dozens of batches of pressure cooker wings, I’ve learned a few things:

• Don’t add too much water: ½ cup is plenty for most pressure cookers, even if the manual recommends more. Too much water can make the wings soggy.

• Use the trivet: Always use the trivet or steamer basket to keep the wings elevated above the water.

• Season generously: Because the cooking process is quick, bold seasonings work best.

• Watch the broiler: Wings can go from perfectly crisp to burnt quickly, so keep an eye on them.

• For extra flavor: Add a few drops of liquid smoke to the water in the pressure cooker for a smoky flavor.

Common Mistakes to Avoid

Even the best cooks make mistakes sometimes. Here are some common ones to avoid:

• Skipping the natural release: Going straight to quick release can make your wings tough.

• Too much sauce before broiling: Apply only half the sauce before broiling/crisping, then add the rest after.

• Overcrowding: If you’re making a large batch, consider cooking in batches rather than overfilling your pressure cooker.

• Not trimming the skin: While you shouldn’t remove all the skin, trimming excess fat and skin makes for healthier, better-tasting wings.

Frequently Asked Questions

Can I cook frozen wings directly in the pressure cooker?

Yes! Just add 4-5 extra minutes to the cooking time. Many readers have commented that they dump frozen wings right in their pressure cooker with great results.

Do I need to thaw the wings first?

Nope! That’s one of the benefits of pressure cooking – you can cook directly from frozen.

How many wings can I cook at once?

This depends on the size of your pressure cooker, but most 6-quart models can handle about 4 pounds of wings. Just make sure not to fill more than 2/3 of the cooker.

Can I double the recipe?

Yes, but don’t change the cooking time. The pressure cooker will simply take longer to come to pressure with more wings.

What if I don’t have a trivet?

While a trivet is recommended, you can make wings without it. They might be a bit more moist at the bottom, so you’ll want to ensure a good crisping step afterward.

The Bottom Line

Pressure cooking chicken wings is a fantastic way to get juicy, flavorful wings in a fraction of the time of traditional methods. With just 5-8 minutes of pressure cooking for fresh wings (or 10-12 minutes for frozen), followed by a quick crisping step, you’ll have perfect wings every time.

• 5-8 minutes for fresh wings
• 10-12 minutes for frozen wings
• Always followed by 5 minutes natural release

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Have you tried making wings in a pressure cooker before? What’s your favorite sauce or seasoning combo? I’d love to hear about your experiences!