Real Recipes From Real Home Cooks ®

poultry essentials: instant pot to skillet wings

Recipe by
Andy Anderson !
Wichita, KS

Put these together on one of my all-nighters (last night). This is not so much about the seasoning, but the method. Using a combination of your pressure cooker/Instant Pot and a skillet, you can have crispy wings on the table in about 30 quick minutes. Oh, and frozen or thawed does not make a whit’s difference. So, you ready… Let’s get into the kitchen.

yield 1 serving(s)
prep time 5 Min
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For poultry essentials: instant pot to skillet wings

  • 12
    chicken wings, or however many you have
  • 1/2 c
    chicken stock, about 1/2 cup per dozen wings
  • 1/2 c
    filtered water, about 1/2 cup per dozen wings
  • butter and oil for cooking, more on this later
  • a bit of salt
  • a bit of pepper
  • a bit of hot sauce
  • a bit of whatever suits your fancy

How To Make poultry essentials: instant pot to skillet wings

  • 1
  • 2
    You will need an Instant Pot/pressure cooker and a good-sized skillet to make this recipe.
  • 3
    Parts is Parts and Pieces is Pieces :-) The three parts of a chicken wing are the drumette, the wingette, and the wing tip. I usually separate the three parts and freeze the wing tips, when you have enough, use them to make stocks and soups… Brilliant. So, when I say 12 chicken wings, I am actually using six whole wings and by cutting them apart produce 12 pieces. In most cases I would consider that a serving for one person.
  • 4
    Serving Sauces Everyone has their own favorite dipping or tossing sauce for chicken wings. Some can be complicated or as simple as a bowl of ranch dressing. For this recipe, I tossed the wings with some hot sauce (I prefer Frank’s), a sprinkle or two of salt, and served them as is. Nothing like eating chicken wings at four in the morning. I call that livin’ large.
  • 5
    Oil & Butter I like to use grapeseed oil for its high smoke point, but any non-flavored oil will work just fine. As for butter, use the sweet, unsalted variety.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Place the wings (frozen or thawed) into the Instant Pot/pressure cooker, along with the stock and water.
  • 8
    Cover and set to high. • Frozen 10 minutes. • Thawed 8 minutes. Allow a cooldown of 5 minutes, then release any remaining pressure.
  • 9
    Place the wings on a paper towel, then discard the liquid in the pot.
  • 10
    Add a glug of oil and about a tablespoon or so of butter into a pan over medium-high heat.
  • 11
    Add the wings and let them sit in the hot pan for about 1 – 2 minutes.
  • 12
    Then start tossing them in the pan, I like to add a bit of hot sauce while they are crisping, but that is up to you.
  • 13
    Keep tossing until the wings begin crisping, about an additional 5 – 7 minutes.
  • 14
  • So Yummy
    Serve with your favorite dipping sauce or eat just as is. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.