I still remember the first time I tossed wings into the Instant Pot: ten minutes later, the meat was fall-off-the-bone tender and perfectly soaked in Buffalo flavor — but the skin was soft. A quick broil fixed that crisp in minutes. This Instant Pot Buffalo Wings recipe gives you juicy interiors and a lightning-fast finish for crispy skin, making it perfect for weeknights, game day, or last-minute get-togethers. If you like the bold sauce, try a party-ready, dip-friendly companion like this cheesy Crock Pot Buffalo Chicken Dip to round out your spread.
Why you’ll love this dish
Simple ingredients. Minimal hands-on time. Big, familiar flavor. That’s the appeal in one sentence — and there’s more: pressure cooking turns wings tender in almost no time, while a short broil adds the caramelized, crispy skin we all crave.
“Perfect for busy evenings — juicy inside, crisp outside, and the sauce is exactly the right heat.” — a satisfied weeknight cooker
Reasons to make these wings:
- Fast: 10 minutes under pressure plus a few minutes broil.
- Economical: wings are budget-friendly and feed a crowd.
- Flexible: scale up easily or swap the sauce.
- Crowd-pleasing: familiar Buffalo flavor, popular with kids and adults.
How this recipe comes together
This is an overview so you know what to expect: pat and season the wings, add them to the Instant Pot, toss with a simple Buffalo-butter sauce, and pressure cook for 10 minutes. Use a quick release, then transfer the wings to a sheet pan and broil 3–5 minutes to crisp the skin. The process separates the tenderizing step (pressure) from the crisping step (broil), which is how you get both juicy meat and crunchy skin in under 30 minutes.
Safety note: always seal the vent before cooking and perform a quick release away from your face.
What you’ll need
- 2–3 pounds chicken wings (whole wings, or a mix of drumettes and flats)
- 1 cup Buffalo sauce (store-bought or homemade)
- 3 tablespoons unsalted butter, melted (use dairy-free butter if needed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt (adjust to taste)
Optional additions/substitutions:
- For extra heat, stir in 1 teaspoon cayenne or a splash of hot sauce.
- Swap garlic powder for 1/2 teaspoon onion powder or smoked paprika for a smoky note.
- Use melted ghee or a neutral oil for dairy-free versions.
Step-by-step instructions
- Pat the wings dry with paper towels. Dry skin helps the sauce stick and crisps better under the broiler.
- Put the wings in the Instant Pot in a single layer as much as possible. Overcrowding is fine for pressure cooking, but avoid piling them very unevenly.
- In a medium bowl, whisk Buffalo sauce, melted butter, garlic powder, and salt until smooth.
- Pour the sauce over the wings and toss gently until each piece is coated.
- Close the Instant Pot lid and turn the vent to the sealed position. Set to High Pressure for 10 minutes.
- When the timer finishes, perform a quick release: carefully flip the vent to venting so steam escapes quickly. Wait until the pin drops and open the lid.
- Transfer wings to a rimmed baking sheet lined with foil. Arrange skin side up in a single layer. For extra crispness, reserve 2 tablespoons of sauce to brush on after broiling.
- Broil on high for 3–5 minutes, watching closely until skin blisters and deepens in color. Rotate the pan if your broiler has hot spots.
- Remove, brush with reserved sauce if using, and serve immediately with ranch or blue cheese dressing.
Best ways to enjoy it
Serve these wings as an appetizer or main. Classic pairings work well:
- Celery and carrot sticks for crunch and contrast.
- Ranch or blue cheese dressing for cooling richness.
- Crispy fries, coleslaw, or potato wedges to make it a meal.
- For beer nights, choose a hoppy IPA to cut through the butteriness, or a lager for a cleaner pairing.
Plating tip: pile the wings on a warmed platter and garnish with chopped parsley and a lemon wedge to brighten the sauce.
Storage and reheating tips
- Refrigeration: Cool wings to room temperature (no more than 2 hours after cooking) and store in an airtight container for 3–4 days.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Oven or air fryer gives the best crisp. Reheat at 375°F (190°C) for 8–12 minutes, flipping once, until the internal temperature reaches 165°F (74°C). Air fryer at 350°F for 5–8 minutes works well. Microwaving is fastest but will soften the skin.
- Food safety: Reheat to 165°F (74°C) and discard wings left at room temperature longer than 2 hours.
Pro chef tips
- Dry the skin well before saucing to improve crisping during broil.
- If you have an Instant Pot trivet or steamer basket, you can stack wings; they release more juices that keep the pot cleaner.
- Reserve some sauce to toss wings after broiling so the heat brings back fresh shine and flavor.
- Don’t walk away during broil — skin goes from perfect to burnt fast. Keep the oven door closed and the pan in view.
- For extra depth, brown wings briefly under the broiler before pressure cooking — this is optional and adds a minute or two but deepens flavor.
Creative twists
- Honey-Buffalo: Stir 1–2 tablespoons honey into the sauce for a sweet-spicy glaze.
- Garlic-Parmesan: Skip the Buffalo sauce; toss with melted butter, minced garlic, and grated Parmesan after broiling.
- Korean-style: Replace Buffalo sauce with a mixture of gochujang, rice vinegar, soy sauce, and sesame oil for a sticky, savory twist.
- Dairy-free: Use melted coconut oil or plant-based butter and a vegan Buffalo sauce.
For a dip-style, party-friendly spin, shred the cooked meat and fold it into a crock pot with cream cheese and hot sauce — try this creamy Crock Pot Buffalo Chicken Dip as a guide.
Common questions
Q: How long does this take from start to finish?
A: Active hands-on time is about 10–15 minutes. Pressure cook 10 minutes, quick release ~2 minutes, and broil 3–5 minutes — so plan for about 30 minutes total including transfers.
Q: Can I cook frozen wings in the Instant Pot?
A: Yes. Increase the pressure cooking time to 12–14 minutes and ensure pieces aren’t frozen together. Always confirm the internal temperature reaches 165°F (74°C).
Q: Do I have to broil them?
A: No, but broiling is what crisps the skin. If you skip broiling, consider finishing in an air fryer for 4–6 minutes or baking at 450°F (232°C) for 10–12 minutes to improve texture.
Q: Can I use boneless wings or chicken tenders?
A: Yes. Reduce pressure time to 6–8 minutes for boneless pieces, and broil briefly to finish.
Q: Is there a low-sodium version?
A: Use low-sodium Buffalo sauce and skip or reduce the added salt. Taste before adding more.
If you want more make-ahead game-day options, check that crock-pot dip variation for another easy Buffalo-flavored crowd pleaser.
PrintInstant Pot Buffalo Wings
Juicy, tender chicken wings tossed in a flavorful Buffalo sauce, finished with a quick broil for a crispy skin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pressure Cooking and Broiling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2–3 pounds chicken wings (whole wings or a mix of drumettes and flats)
- 1 cup Buffalo sauce (store-bought or homemade)
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt (adjust to taste)
- Optional: 1 teaspoon cayenne or hot sauce for extra heat
- Optional: 1/2 teaspoon onion powder or smoked paprika
Instructions
- Pat the wings dry with paper towels.
- Place the wings in the Instant Pot in a single layer as much as possible.
- In a medium bowl, whisk Buffalo sauce, melted butter, garlic powder, and salt until smooth.
- Pour the sauce over the wings and toss gently until each piece is coated.
- Close the Instant Pot lid and set to High Pressure for 10 minutes.
- Perform a quick release and open the lid once the steam has released.
- Transfer wings to a rimmed baking sheet lined with foil, skin side up.
- Broil on high for 3–5 minutes until skin blisters and deepens in color.
- Remove, optionally brush with reserved sauce, and serve immediately.
Notes
Serve with ranch or blue cheese dressing and classic sides like celery and carrot sticks.