Instapot Air Fryer Recipes

So, you’re staring at that Instant Pot Air Fryer combo and wondering if it’s just a fancy counter ornament, huh? Or maybe you just re-watched a cooking show and now you think you’re a chef? Same, friend, same. Either way, you’re craving something ridiculously tasty but don’t want to spend your entire evening slaving away. Good news: I’ve got your back with a recipe so good, it’ll make your taste buds do a happy dance and your clean-up duty feel like a breeze. Get ready for some seriously crispy, juicy chicken wings without the deep-fryer drama!

Why These Wings Are Your New Best Friend

Listen, this isn’t just *any* chicken wing recipe. This is the **”I-didn’t-know-I-could-do-that”** recipe. We’re talking wings that are fall-off-the-bone tender *on the inside* thanks to the pressure cooking magic, and then unbelievably crispy and golden *on the outside* because we’re gonna hit ’em with that air fryer goodness. No more soggy skin, no more dry meat. It’s like a culinary superpower. Plus, it’s pretty much idiot-proof. Seriously, if I can do it without burning down the kitchen, you’re golden. It’s also super fast compared to baking for an hour or dealing with a vat of hot oil. Win-win-win, if you ask me!

Ingredients You’ll Need (aka “The Good Stuff”)

• **Chicken Wings:** About 2 lbs, drumettes and flats, tips removed. Or don’t remove them, live dangerously! Just make sure they’re thawed.
• **Water or Chicken Broth:** 1 cup. For pressure cooking. Don’t skip it, unless you like burned food.
• **Olive Oil:** 1-2 tablespoons. Just a little drizzle for that extra crisp and flavor stick.
• **Cornstarch:** 1 tablespoon. This is our secret weapon for *extreme* crispiness. Shhh, don’t tell everyone.
• **Garlic Powder:** 1 teaspoon. Because garlic makes everything better, duh.
• **Onion Powder:** 1/2 teaspoon. Garlic’s quieter, equally important sibling.
• **Smoked Paprika:** 1/2 teaspoon. For that subtle smoky kick and gorgeous color.
• **Salt & Black Pepper:** To taste. Don’t be shy, seasoning is key!
• **Grated Parmesan Cheese:** 1/4 cup, or more if you’re feeling fancy (you know you are).
• **Fresh Parsley (chopped):** For garnish. Optional, but it makes you look like a pro chef.

Let’s Get Cooking! (It’s Easier Than You Think)

1. **Prep the Wings:** Pat your chicken wings **super dry** with paper towels. This is crucial for crispiness, seriously. Nobody likes a soggy wing.
2. **Pressure Cook Time:** Pour the water (or broth) into the inner pot of your Instant Pot. Place the trivet inside. Arrange the dry wings on the trivet, trying not to overcrowd them. You might need to do this in batches if your wings are massive.
3. **Set and Seal:** Secure the Instant Pot lid, make sure the vent is sealed. Pressure cook on HIGH for **5 minutes**. Once done, do a quick release of the pressure (carefully, steam is hot!). Gently remove the wings and let them cool a bit on a wire rack. They’ll look a little pale and sad right now, but trust the process!
4. **Seasoning Fun:** In a large bowl, whisk together the olive oil, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the slightly cooled wings to the bowl and toss them until they’re evenly coated. Get in there with your hands if you need to!
5. **Air Fry It Up:** Place the wings in a single layer in your Instant Pot’s air fryer basket or on the air fryer rack. You’ll probably need to do this in batches to avoid overcrowding. **Overcrowding is the enemy of crispiness!**
6. **Crisp ‘Em Good:** Attach your air fryer lid. Air fry at **400°F (200°C)** for 15-20 minutes, flipping them halfway through. Keep an eye on them—we’re looking for deep golden brown and super crispy.
7. **Parmesan Party:** Once crispy, transfer the wings to a clean bowl. Sprinkle generously with grated Parmesan cheese and chopped fresh parsley. Toss ’em around to coat.
8. **Serve and Devour:** Plate them up and serve immediately. Prepare for compliments and probably a request for the recipe. You’re welcome!

Oops, Don’t Do This! (Common Mistakes to Dodge)

• **Wet Wings:** Seriously, I can’t stress this enough. If your wings aren’t dry before seasoning, they won’t get that glorious crisp. Pat, pat, pat!
• **Overcrowding:** Trying to cram all 2 lbs of wings into one air fryer batch is a recipe for steamed, not crispy, wings. Patience, young padawan! Do it in batches.
• **Skipping the Cornstarch:** It might seem like an extra step, but that cornstarch is your secret weapon for next-level crispiness. Don’t be lazy!
• **Not Flipping:** While an air fryer is amazing, flipping helps ensure even browning and crispiness on all sides. Give those wings some love.
• **Forgetting the Liquid in the Instant Pot:** Rookie mistake! That 1 cup of water/broth is essential for pressure building and not burning your Instant Pot. Don’t dry pressure cook.

Feeling Creative? (Mix It Up a Bit!)

Okay, so you’ve nailed the classic garlic parm. Now what? The world is your oyster, my friend!

• **Spice It Up:** Instead of garlic and onion powder, try a pinch of cayenne pepper or a dash of your favorite hot sauce after air frying for a spicy kick. Frank’s RedHot, anyone?
• **Herb Garden:** Not a fan of parsley? Try chopped chives or cilantro for a different fresh note. Or skip the fresh herbs altogether if you’re feeling minimalist.
• **Flavor Boosters:** Want to go Asian-inspired? After pressure cooking, toss the wings in a mix of soy sauce, ginger, and a touch of sesame oil before air frying. Then sprinkle with sesame seeds. Yum!
• **Veggie Swap?** Kidding! But you could totally air fry some broccoli florets or potato wedges with similar seasoning for a side dish, *after* the wings are done, of course.
• **Cheese Whiz:** If you don’t have Parmesan, a little Pecorino Romano would be a decent (and sharper) substitute. Just avoid that pre-grated stuff in a can, IMO. Fresh is always best!

Burning Questions? (I Got Answers!)

Can I use frozen wings for this recipe?

Technically, yes, but I highly recommend thawing them first. Frozen wings will release a lot of water and dilute your seasonings, making it harder to get that perfect crisp. Plus, the pressure cooking time will be longer and less precise. **Thawed is always best!**

My wings aren’t getting crispy! What gives?

Did you pat them dry? Did you overcrowd the air fryer basket? Did you use the cornstarch? These are the usual culprits. Also, make sure your air fryer is actually at **400°F (200°C)**. Sometimes they need a little preheat time.

Do I really need the Instant Pot step? Can’t I just air fry them directly?

You *can* air fry them directly, but they won’t be as tender and juicy on the inside. The Instant Pot pressure cooking ensures they’re cooked through and super moist before crisping. It’s the secret sauce to next-level wings! Trust me on this one.

Can I make a big batch for a party?

Absolutely! Just remember the golden rule: **do not overcrowd the air fryer.** You’ll need to work in batches for the air frying step, but you can pressure cook all the wings at once if they fit in your Instant Pot. Keep the finished batches warm in a low oven while you air fry the rest.

What’s the best way to reheat leftovers?

Pop ’em back in the air fryer at 350°F (175°C) for 5-7 minutes until hot and crispy again. The microwave will just make them sad and rubbery. Don’t do that to yourself (or the wings)!

Is there a non-dairy option for the Parmesan?

Yep! There are some pretty decent plant-based Parmesan alternatives out there now. Or, you could skip the cheese and just go for a lemon-herb vibe after air frying.

Go Forth and Conquer! (You Got This)

So there you have it, folks! Your new go-to recipe for wings that are so good, you’ll wonder why you ever ordered takeout. This Instant Pot Air Fryer combo is seriously a game-changer for getting that perfect tender-crisp balance without all the fuss. Now go forth, impress your friends, your family, or—most importantly—yourself! You’ve earned those delicious, crispy, garlicky, cheesy wings. Enjoy!