Instant Pot Air Fryer Chicken Wings Recipes

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We’ve all been there, staring into the fridge, wishing a magical culinary fairy would whip up something amazing without all the fuss. Well, guess what, buttercup? Your wish just got granted! We’re talking Instant Pot Air Fryer Chicken Wings, and trust me, your taste buds are about to throw a party.

Why This Recipe is Awesome

Okay, let’s be real. Who has time for deep-frying and all that oily mess? Not me, and probably not you either. This recipe is awesome because it’s basically the culinary equivalent of having your cake and eating it too. You get that crispy, juicy perfection of a restaurant-quality wing without turning your kitchen into a greasy war zone. It’s **idiot-proof**, I swear. Even I didn’t mess this up, and I once set off a smoke alarm making toast. Plus, it’s fast. Like, “Netflix-and-chill-while-your-wings-cook” fast. You’ll go from “hangry” to “happy” in record time. It’s a game-changer for weeknights, game days, or those “I-deserve-something-amazing” days.

Ingredients You’ll Need

Get ready to gather your culinary squad. Don’t worry, it’s a small, elite team.

• **2-3 lbs Chicken Wings (flats and drumettes, or just your faves):** Fresh or frozen, doesn’t matter. Just make sure they’re not still clucking.
• **1 cup Chicken Broth or Water:** For the Instant Pot. Gives those wings a spa day before their air fryer tan.
• **1 tsp Baking Powder (aluminum-free):** This is the secret weapon for ultimate crispiness. Don’t skip it!
• **1 tsp Garlic Powder:** Because garlic makes everything better. It’s a fact.
• **1 tsp Onion Powder:** Garlic’s best pal.
• **1/2 tsp Paprika (smoked, if you’re feeling fancy):** For a little color and warmth.
• **Salt and Black Pepper to taste:** Duh.
• **Your Favorite Wing Sauce:** BBQ, buffalo, teriyaki, whatever floats your boat. We’re not judging your saucy decisions.

Step-by-Step Instructions

1. **Prep the Wings:** Pat those wings super dry with paper towels. This is crucial for crispiness, don’t be lazy here! Trim off any excess skin if you’re feeling ambitious.
2. **Instant Pot Time:** Pour your chicken broth (or water) into the Instant Pot liner. Place the trivet inside. Arrange the wings on the trivet, making sure not to stack them too much. We want even cooking, people!
3. **Pressure Cook:** Secure the lid and set the Instant Pot to high pressure for **6-8 minutes**. If your wings were frozen, add a couple of minutes. Once it beeps, do a quick release of the pressure. Be careful, steam is hot!
4. **Dry ‘Em Again:** Carefully remove the wings from the Instant Pot. They’ll be looking a little pale and sad right now, but trust the process. Pat them DRY. Again. Seriously, dry wings are happy, crispy wings.
5. **Seasoning Time:** In a large bowl, toss the par-cooked wings with baking powder, garlic powder, onion powder, paprika, salt, and pepper. Make sure every wing gets some love and is evenly coated.
6. **Air Fryer Action:** Preheat your Instant Pot Air Fryer lid (or your standalone air fryer) to 400°F (200°C). Arrange the seasoned wings in a single layer in the air fryer basket. You might need to do this in batches; overcrowding is a no-no for crispiness.
7. **Crisp ‘Em Up:** Air fry for **15-20 minutes**, flipping them halfway through, until they’re gloriously golden brown and as crispy as your favorite potato chip. Keep an eye on them, as air fryers can vary!
8. **Sauce It Up:** Transfer the crispy wings to a clean bowl. Drizzle them generously with your favorite sauce and toss until they’re perfectly coated.
9. **Devour:** Serve immediately and bask in the glory of your crispy, juicy masterpiece. You earned it!

Common Mistakes to Avoid

• **Not drying the wings:** This is the most heinous crime. Wet wings = soggy wings. Don’t be a soggy wing person.
• **Overcrowding the air fryer basket:** Patience, grasshopper! Give your wings some breathing room, or they won’t get crispy. You want air circulating, not a sardine can situation.
• **Skipping the baking powder:** “Isn’t baking powder for cakes?” you ask. Nope, it’s also for super crispy chicken skin. Trust the magic science, it works!
• **Forgetting to preheat the air fryer:** Rookie mistake! A hot air fryer means instant crisping. Cold air fryer means sad, less-crispy wings.
• **Under-seasoning:** Don’t be shy with the spices. These wings can handle it, and so can your taste buds.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No stress, we got options!

• **No baking powder?** You can try a cornstarch slurry (1 tbsp cornstarch + a splash of water, mix and toss wings in it) for crispiness, but IMO, baking powder is king.
• **Different spices?** Go wild! Smoked paprika, chili powder, cumin, cayenne for a kick – your kitchen, your rules. Just make sure they complement your chosen sauce.
• **Sauce-a-holic?** If you’re bored of classic buffalo, try a lemon pepper seasoning instead of sauce, or a spicy Korean gochujang glaze. The world of wing sauces is your oyster!
• **Frozen wings only?** No problem! Just add 2-3 minutes to your Instant Pot cooking time.

FAQ (Frequently Asked Questions)

**Q: Can I skip the Instant Pot step?**
A: Well, technically yes, you can just air fry raw wings. But the Instant Pot pre-cook makes them fall-off-the-bone tender *before* they get crispy, which is the whole point of this magic, IMO. You’ll end up with chewier, less juicy wings if you skip it.

**Q: My wings aren’t getting crispy! What gives?**
A: Did you pat them dry? Like, *really* dry? Did you overcrowd the basket? These are the usual suspects. Also, make sure your baking powder is aluminum-free. And don’t forget to preheat! Are you seeing a pattern here?

**Q: Do I need an Instant Pot Air Fryer combo, or can I use a separate Air Fryer?**
A: Either works perfectly! The Instant Pot just handles the pressure cooking, then you transfer them to your air fryer (or use the Air Fryer lid). It’s all about that crispy finish!

**Q: Can I make these ahead of time?**
A: You can pressure cook them ahead of time and store them in the fridge. When ready to serve, pat dry, season, and air fry. But honestly, freshly air-fried is always best. They lose some of that magic crispiness sitting around.

**Q: Is aluminum-free baking powder really necessary?**
A: Big yes! Regular baking powder can sometimes leave a metallic aftertaste, which is not what we want with our delicious wings. Trust me on this one.

**Q: My wings look a bit rubbery after the Instant Pot. Is that normal?**
A: Totally normal, friend! They just had a steam bath. They’re waiting for their glow-up in the air fryer. The rubbery stage is just a pit stop on the road to crispy perfection.

Final Thoughts

So there you have it, folks! Instant Pot Air Fryer Chicken Wings that will make you feel like a culinary wizard, even if your previous greatest achievement was microwaving popcorn without burning it. This recipe is your new best friend for when you want maximum flavor with minimum fuss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And don’t forget to share those delicious wing pics. Happy cooking!