Pressure Cooker Honey Garlic Chicken Wings Recipe

Meet your new go-to appetizer or game day dish: Pressure Cooker Honey Garlic Chicken Wings. These wings combine the sticky sweetness of honey, a punch of garlic, and a finger-licking glaze—all sped up thanks to the magic of pressure cooking. Forget takeout—these wings are truly a flavor bomb you can make at home in just about 20 minutes!

Why You’ll Love This Recipe

  • Incredibly Fast: From fridge to finger-licking in under 30 minutes—perfect for last-minute cravings or surprise guests.
  • Super Flavorful: Every wing is drenched in a sweet, garlicky glaze that clings to the crispy skin for maximum flavor.
  • Extra Crispy Finish: A quick broil or air-fryer finish gives your wings that irresistible crunch without deep frying.
  • One-Pot Wonder: Make your wings and even your rice in the same pressure cooker—less mess, more yum!
Pressure Cooker Honey Garlic Chicken Wings Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of pantry staples turn into pure magic with these Pressure Cooker Honey Garlic Chicken Wings. Each ingredient brings something special—whether it’s depth of flavor, sticky sweetness, or that signature golden color.

  • 4 pounds Chicken Wings: Fresh or frozen, just pat them dry for best searing and sauce-clinging results.
  • 1/2 cup Clover Honey: Adds that signature, glossy sweetness and balances out the savory notes.
  • 1/3 cup Low Sodium Soy Sauce: Keeps things savory without overwhelming the dish with salt—you get flavor, not saltiness.
  • 6 cloves Fresh Garlic, minced: Don’t skimp here; real garlic kicks up the flavor so it’s not just “sweet.”
  • 1 teaspoon Fresh Ginger Root, minced: Brightens the sauce with a zing—fresh ginger makes a difference!
  • 1 teaspoon Crushed Red Pepper Flakes: Just enough to give the wings a little underlying heat without burning your face off.
  • Rice & Accessories (Optional): For a full meal, use the Pressure Cooker Perfectly Cooked Pot Pot Rice recipe, an Ekovana Stainless Steel Insert Pan, and a long-legged trivet for Pot-in-Pot cooking!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is delightfully flexible! Feel free to play around with seasonings or swap out ingredients to match your mood, what’s available in your pantry, or any dietary needs you may have.

  • Swap the Protein: Chicken thighs, drumsticks, or even boneless pieces work beautifully—just adjust the cooking time accordingly.
  • Go Spicy or Sweet: Add more pepper flakes for spicier wings, or drop in a spoonful of pineapple juice for a tropical twist.
  • Make Them Gluten-Free: Use tamari instead of soy sauce, and be sure your other ingredients are certified gluten-free.
  • Sugar-Free Option: Try substituting honey with a sugar-free alternative if you’re watching your sugar intake.

How to Make Pressure Cooker Honey Garlic Chicken Wings

Step 1: Prepare the Chicken and Sauce

Pat your chicken wings dry (whether thawed or frozen) and place them directly into your pressure cooker pot. While they settle in, whisk together the honey, soy sauce, garlic, ginger, and red pepper flakes in a bowl—this simple sauce packs a flavor punch and is ready in seconds!

Step 2: Combine and Pressure Cook

Pour the luscious honey garlic sauce over the wings so each piece gets a little love. If you want to prep rice at the same time, set your trivet and prepared pot-in-pot rice on top. Secure the lid, close the pressure valve, and cook on High Pressure for 4 minutes, then let the pressure release naturally for 10 minutes. Trust—the aroma at this point is out-of-this-world.

Step 3: Crisp the Wings

Once cooked, carefully take the wings out with tongs and arrange them in a single layer in your air fryer basket or on a foil-lined baking sheet. Broil or air-fry at 400°F for about 10 minutes (shaking or flipping halfway) until the outsides are deliciously crisp. This step transforms the wings from soft and saucy to sticky and irresistible.

Step 4: Reduce and Glaze

While your wings are crisping up, turn your pressure cooker to “Sauté” and let the leftover sauce simmer until thick and glossy—this only takes a few minutes. Once it’s bubbling away and coats a spoon, immediately toss or dunk your crisp wings back in. For a deeper caramelized finish, give them one last pass under the heat.

Pro Tips for Making Pressure Cooker Honey Garlic Chicken Wings

  • Sauce Thickens as it Cools: Don’t over-reduce! The honey sauce thickens beautifully once it’s off the heat, so stop simmering when it slightly coats the back of a spoon.
  • Pat Wings Extra Dry: Removing as much moisture as possible from the wings before cooking assures that golden, sticky finish after crisping.
  • Broil for a Caramelized Edge: An extra few minutes under the broiler or in the air fryer gives the sauce that irresistible, slightly charred flavor you only get in restaurants.
  • Pot-in-Pot Rice for a Complete Meal: If you’re making rice, setting it up pot-in-pot style means everything is done together—no extra pans, no fuss!

How to Serve Pressure Cooker Honey Garlic Chicken Wings

Pressure Cooker Honey Garlic Chicken Wings Recipe - Recipe Image

Garnishes

Go for a splash of color and bright flavor by showering freshly sliced scallions over the wings. If you like a little extra crunch, a scattering of toasted sesame seeds takes things to another level—totally optional, but so good!

Side Dishes

Classic steamed rice (especially pressure cooker rice made pot-in-pot!) soaks up every drop of that gorgeous sauce. For a fresh, crunchy counterpoint, add a simple cucumber salad or lightly steamed broccoli on the side. You can also go for classic game-day vibes with a platter of celery and carrot sticks.

Creative Ways to Present

For parties, pile wings high on a big platter with tiny ramekins of the extra honey garlic sauce on the side for dunking. Or, skewer individual wings and stand them upright in a glass for a fun, hands-on appetizer. For family nights, serve wings right out of the pressure cooker pot for easy clean-up—because sometimes casual is best!

Make Ahead and Storage

Storing Leftovers

If (and that’s a big “if”!) you have any Pressure Cooker Honey Garlic Chicken Wings left, pop them into an airtight container and refrigerate for up to 3 days. The flavors get even more intense as they rest, making them a fantastic grab-and-go snack.

Freezing

These wings freeze beautifully! Make sure they are fully cooled, then freeze them in a zip-top bag or freezer-safe container for up to two months. Individual portions are easy to reheat for a quick meal or snack later on.

Reheating

To reheat, pop wings in a 375°F oven or an air fryer for about 5–7 minutes—this revives their crispy exterior and keeps the insides juicy. If you’re in a hurry, even a microwave works, though you’ll lose a bit of that signature crunch.

FAQs

  1. Can I double the recipe for a crowd?

    Absolutely! Double all the sauce and wing ingredients, but don’t overfill your pressure cooker past the max line. You may need to cook in batches for even results—then toss everything in the sauce before serving.

  2. What if I only have frozen wings?

    Frozen wings work perfectly in this Pressure Cooker Honey Garlic Chicken Wings recipe! The cook time stays the same, but you may have a little extra liquid at the end—just reduce the sauce a bit longer to concentrate the flavors.

  3. Can I use boneless chicken instead of wings?

    Yes, you can! For boneless chicken thighs or breasts, use the adjusted cook times (3-4 minutes at High Pressure for white or dark meat). The result is juicy, flavor-packed chicken ready for saucing and crisping.

  4. Is broiling or air frying necessary?

    It’s optional but highly recommended! The initial pressure cook makes the wings tender and juicy, but broiling or air frying gives you that irresistible sticky, caramelized, crispy finish you expect from the best Pressure Cooker Honey Garlic Chicken Wings.

Final Thoughts

If you’re craving something utterly delicious that’s easy enough for a weekday but impressive enough for guests, Pressure Cooker Honey Garlic Chicken Wings are the answer. I can’t wait for you to try them—make them once, and you’ll have a new favorite on speed dial!

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Pressure Cooker Honey Garlic Chicken Wings Recipe

Pressure Cooker Honey Garlic Chicken Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 81 reviews
  • Author: Mia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Pressure Cooking
  • Method: Air Frying

Description

Delicious and flavorful Pressure Cooker Honey Garlic Chicken Wings recipe that combines tender chicken wings with a sticky honey garlic sauce. Perfect for a quick and easy weeknight dinner or game day snack.


Ingredients

Units Scale

Chicken Wings:

  • 4 pounds Chicken Wings, patted dry

Sauce:

  • 1/2 cup Clover Honey
  • 1/3 cup Soy Sauce, Low Sodium
  • 6 cloves Fresh Garlic, minced
  • 1 teaspoon Fresh Ginger Root, minced
  • 1 teaspoon Crushed Red Pepper Flakes

Rice:

  • Pressure Cooker Perfectly Cooked Pot Pot Rice recipe
  • Ekovana Stainless Steel Insert Pan
  • Stainless Steel Long Legged Trivet

Instructions

  1. Add wings to your Pressure Cooker cooking pot. Mix up sauce ingredients and pour over chicken wings.
  2. Lock on the lid and Close the Pressure Valve. If making this a One Pot Meal, add the Prepared PIP Rice now.
  3. Cook on High Pressure for 4 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release. Remove rice and trivet (if using). Quickly place cover on rice to finish steaming.
  4. With tongs, gently remove wings from the Pressure Cooker and place into the Air Fryer Basket or onto a cookie sheet to broil in the oven.
  5. Cook at 400 degrees Fahrenheit for 10 minutes, shaking after 6 minutes for the Air Fryer or 5 minutes each side for under the broiler.
  6. Meanwhile, turn Pressure Cooker to Saute/Browning and stir sauce until thick.
  7. When Wings are crispy dunk wings into sauce and serve, or return to Air Fryer/Oven to caramelize. Garnish with sliced scallions.

Notes

  • Bone in Thighs and Legs cook for 7 minutes with natural pressure release.
  • Bone in Breasts cook for 6 minutes with natural pressure release.
  • Boneless dark meat, cook for 4 minutes with natural pressure release. Boneless white meat, cook for 3 minutes with natural pressure release.
  • If using frozen meat, cook time will be the same, but, after pressure is released, you will need to cook down the water, which frozen chicken deposits.

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450
  • Sugar: 25g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 135mg

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