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A hand holding one of the pressure cooker wings - square

Pressure Cooker Chicken Wings

Pressure cooker chicken wings are tender, flavorful, and ready in just 30 minutes. Made with a delicious soy-honey marinade that’s perfect for dipping, this easy dish is bound to become your new favorite game day recipe. 
Course Dinner
Cuisine American
Keyword chicken wings, pressure cooker chicken wings
Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 28 wings
Calories 125kcal


  • ¼ cup chicken broth
  • 3.5 pounds chicken wings approx 28 wings
  • ¾ cup chicken broth


  • ½ cup soy sauce
  • ½ cup honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon basil dried


  • Plug in pressure cooker and press sauté button.  Add ¼ chicken broth once it has heated up
  • Add chicken and sauté for 3 minutes.  Stir and cook for another 3 minutes.  Remove chicken and place it on a plate and set it aside
  • Add ¾ cup chicken broth and place metal insert in pressure cooker. Pile the partially cooked chicken on metal insert.  Seal pressure cooker and make sure the venting knob is in the lock position
  • Press the 'manual' button, next press the adjust button and lower the time to 10 minutes.  Note: it will take 13 - 15 minutes to come to pressure before it will start the count down and start cooking
  • You can either let the pressure release naturally which will take an additional 10 minutes or carefully quick release the pressure like I do.  Make sure to wear a oven mitt so you don't get burned by the steam
  • Unseal pressure cooker lid and remove chicken wings and place them in a baking dish
  • Anytime during the cooking of the chicken wings, you can make the marinade.  Place soy sauce, honey, garlic powder, onion powder and basil in a mixing bowl and whisk the ingredients until they are combined
  • Pour marinade on the chicken and set the oven to broil (high).  As you are waiting for the oven to heat up, flip the wings in the marinade a few times
  • Stick the baking dish under the broiler for 3 minutes, remove from oven and flip the wings, broil for 2 minutes.  Remove and flip the wings one more time and broil for another 2 minutes until crispy on all sides
  • Plate chicken wings and pour marinade in a little dipping bowl
  • Pick up a wing, dip it in the marinade and eat
  • Enjoy


Helpful tips
  • Depending on how full the cooker is, it takes around 10 - 15 minutes to come to full cooking pressure. (Similar to preheating your oven, you'll need to factor this into your prep time.)
  • You can either wait for the pressure to release naturally or you can do a quick release. Here's how: don an oven mitt and carefully nudge the venting valve to the venting position.
  • When it's time to crisp up the skin, you can either add the chicken to a large baking dish and pour the marinade in with the wings. Or you can also line a large jelly roll pan with aluminum foil before adding the wings and marinade to it.
  • If you want a different marinade or sauce, you can use buffalo chicken sauce or your favorite barbecue sauce.


Serving: 4wings | Calories: 125kcal | Carbohydrates: 5g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 284mg | Potassium: 67mg | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.4mg