Buffalo wing - Satay

Let’s talk Wings!

Who doesn't love wings? Okay, I know some don't but my family does! Especially flats! We like the drumettes, but flats win out time and time again!

Wings are even easier to prepare with the help of the Instant Pot®. I'm tellin' ya, this gadget has been a great addition to my kitchen and it's so versatile! I love it so much, I have three of them! They all get used, sometimes at the same time!

Three parts of a chicken wing

There are three parts to chicken wings, two of which we eat in my house. The third, we don't, but others might like.

Buffalo wing - Chicken

The Drumette

The drumette is the portion of the wing that is attached to the main part of the chicken. It is called drumette because it is shaped like the chicken leg, which is called the drumstick. One end of the drumette is rounded and meaty, but the other end is much smaller. That's the part where most people hold the piece of chicken. The drumette has dark meat.

The Wingette (or Flat, as we call them)

The middle part of the chicken wing is called the wingette or flat. It is called flat because of its shape. The flat has two bones that are paralleled to each other. The tender dark meat is covered completely with skin.

The Tips (or Flappers)

The tip is the tiny, pointy piece at the end of the wing that is shaped like a feather. It is made up of skin, bone, and cartilage. There is very little meat. Some people love nibbling on this part. Other, like us, don't even bother with them.

Some cooks cut the tips apart from the other two parts of the wing, and save them to use as chicken stock in soups, or to season vegetables because tips have lots of flavors.

Easy wings in the Instant Pot®

The Instant Pot® has added convenience to cooking a number of things, wings included. The best part about making this recipe is you can change up your sauce to whatever you prefer! If you like honey barbeque, use your favorite sauce. If you like teriyaki, use teriyaki sauce. I like good, old buffalo wings. Sometimes hotter, sometimes milder. Mix it up and try something new!

Buffalo wing - Buffalo sauce

Instant Pot® Buffalo Chicken Wings

You can save time by purchasing already-trimmed wings. However, you can save some money by trimming them yourself. See photo for approximate location of where to cut each whole wing. They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken stock later. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.

Buffalo wing - Pressure cooker chicken wings

Note: This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.

Prep time: 10 minutes

Active cook time: 14-16 minutes (+ time to come to pressure)
Natural release: 10 minutes

Serves: 4-6


  • 4-4½ lbs. chicken wings
  • 1 tsp. garlic powder (we use more because we like garlic a lot)
  • Salt and black pepper, to taste
  • 1 c. water
  • Sliced celery, for serving

Buffalo Wing Sauce Ingredients:

  • 1 c. Frank’s original hot sauce
  • ½ c. unsalted butter, melted
  • ½ t. garlic powder


  1. Sprinkle wings with the garlic powder and season with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and adjust the “Manual” or “Pressure Cook” setting to 8 minutes.
  2. While the wings cook, whisk the Frank’s hot sauce, melted butter, and garlic powder in a medium bowl until thoroughly combined. Set aside.
  3. When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer
    wings to a large bowl. Set aside until just cool enough to handle.  
  4. Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
  5. Pour 1/3 of the buffalo sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.
  6. Remove baking sheet from oven and toss the wings with half of the remaining buffalo sauce. Serve immediately with sliced celery and the remaining sauce on the side for dipping. Enjoy!

Try these other great wing flavors!

BBQ – toss with your favorite BBQ sauce before broiling

Garlic Parm – We found an awesome premade garlic parm sauce at our local Hy-vee Grocery!

Sesame Garlic Sauce Ingredients:
Just replace the sauce ingredients above with these instead.
¼ c. coconut aminos (or soy sauce if not gluten free)
2 T. sesame oil
3 T. honey, preferably local
1 T. unsalted butter
2 t. fresh ginger, very finely minced
1 t. garlic powder

What's your favorite?

Tell me what your favorite part of the wing is and your favorite flavor! I love trying new flavors, so hit me up!

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