This week I made chicken wings in my instant pot for the first time. My husband thoroughly enjoyed these seafood spiced pressure cooker chicken wings. I’ve been brainstorming to create some new recipes for the instant pot. I’d seen other pressure cooker wing recipes, and I decided to try to come up with a unique twist for mine. I hit on the idea of using Old Bay seasoning. If you are from Maryland, you probably know exactly what Old Bay is. Steamed crabs, Old Bay seasoning, and a cold beer are a common Maryland tradition. But the spice is used on other foods as well. My family probably most often uses it on shrimp.
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I looked at a bunch of different wing recipes, trying to determine the best way to cook chicken wings in an instant pot. A common concern was that wings done in the instant pot might be more soggy and less crispy. So I discovered the typical way to deal with that issue is to finish the wings off by broiling in the oven. Some people also directly cook their wings in liquid or sauce, while others steamed their wings. My husband and I both agreed that the steaming method might be a better way to go.
I also was trying to decide what type of sauce would best coordinate with Old Bay seasoning. To me, wings are typically covered with hot sauce. So I was considering using Frank’s Red Hot Wings Buffalo sauce. Combining it with butter was one idea that seemed viable after looking at another recipe. So I decided to just google “what sauces go well with Old Bay”. And I hit on this chicken wings recipe from a blog called The Meatwave that was right along the lines of what I was considering!
He used a sauce that was equal parts butter, worcestershire sauce, and Frank’s Red Hot sauce. It sounded like a good combo to me! I decided to adapt his recipe to use in the instant pot.
First, I took a 3-lb bag of chicken wings and rubbed them with Old Bay seasoning. My wings unfortunately were still partially frozen. I would recommend having them thawed first, then rub on the seasoning. Next, I let my wings sit with the seasoning for an hour or two on a baking sheet. When I was ready, I set up the instant pot.
I put the little rack that comes with the pressure cooker in the bottom of the inner pot. Then I poured a cup of water in. After that, I piled all the wings into a steamer basket that I had picked up at Goodwill for $2. It is made of stainless steel and the perfect size to fit into my instant pot. I set the basket on top of the rack.
Then I placed the lid on my instant pot and made sure the black vent handle was turned to “sealing”. Next I selected the “Poultry” button and adjusted the time to 10 minutes of high pressure. You could also just use the manual button to determine the cook time.
After the instant pot finished doing its thing, I did a quick pressure release with the black vent handle. To be on the safe side I grabbed a meat thermometer and checked the temp of the meat. It was approximately 165* which is about right for chicken. However, since I knew I was going to broil them in the oven still I figured they would cook a little more.
I removed the wings from the instant pot and dipped them in the sauce I had mentioned above. I tried to make sure they were each pretty well covered in sauce. Then I laid them on a baking sheet covered in aluminum foil. The oven was turned to broil which is 500* and I popped the pan into the oven. The broiling is supposed to make them more crispy. I recommend doing about 4-5 minutes, then flip the wings over and do the other side for another 4-5 minutes. They aren’t going to be perfectly crispy.
But they will be delicious! My husband loved them. He said I should feel free to make them again. 🙂 I served them with ranch dip. Give them a try for a taste of my home state, Maryland! See the recipe below.
- 3-lb bag of chicken wings
- Old Bay seasoning ¼ -1/3 cup
- ¼ cup butter
- ¼ cup Worcestershire sauce
- ¼ cup Frank's Red Hot Wings Buffalo sauce
- 1 cup water for steaming
- 1 packet Hidden Valley ranch dip mix
- 1 16 oz container sour cream
- Thaw wings according to instructions on bag.
- Dry excess water off with paper towel.
- Rub Old Bay seasoning on all of the wings.
- Set on baking tray and allow to rest in fridge for at least 1 hour.
- Prepare ranch dip by combing with packet mix and sour cream then chill in fridge.
- Next place wire rack inside inner pot of electric pressure cooker.
- Pour 1 cup of water into inner pot.
- Stack seasoned wings in steamer basket.
- Place basket inside instant pot on top of the rack.
- Using Poultry or Manual button set for 10 minutes of High Pressure.
- When cook time is finished, use a quick pressure release.
- While the wings are cooking in instant pot, make sauce on stovetop.
- Combine the butter, worcestershire sauce, and Frank's sauce and heat till butter is melted.
- Remove from heat and set aside.
- Dip the cooked wings into the sauce, making sure each one is thoroughly coated.
- Place the wings on a baking sheet covered in aluminum foil.
- Broil in oven at 500* for 4-5 minutes on one side, then flip wings and broil another 4-5 minutes.
- Serve while hot with the ranch dip.