Yield: 4 Servings

Adapted from theKitchn and InstantPot

If you want the juiciest, most tender wings you’ve ever tasted, you’re gonna want to reach for your Instant Pot. Not only does pressure cooking chicken wings mean they’re ready to eat in record time, but it also rewards you with wings that are way more tender than oven-baked, with meat that falls off the bone. Slather them with your favorite sauce, crisp the skin under the broiler, and dig in.

Wings & sauce:

• 2-3lb chicken wings (18 to 24 separated pieces)
• 1tsp kosher salt
• 1cup BBQ sauce
• ½cup water
• ½cup honey
• ⅓cup brown sugar
• 2TBS Worcestershire sauce
• 1TBS garlic , minced
• ½tsp cayenne (optional)

To finish:

• ⅓cup BBQ sauce

Cook the wings: Add Sauce Mixture ingredients to the Instant Pot and stir to combine. Add the wings and stir to coat.

Seal Instant Pot and set to MANUAL HIGH pressure for 10 minutes. When the cook time is up, use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.

Quick release any remaining pressure.

Crisp the wings: Line a rimmed baking sheet with aluminum foil. Position the oven rack about 4 to 6 inches from the broiler and heat the broiler. Use tongs to transfer cooked wings from the cooker to the baking sheet. Brush the wings with the remaining sauce. Broil the wings until crunchy, basting several times with the pot’s juices and turning once, 3–5 minutes.

Recipe notes:

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

For an 8-quart instant pot: you must increase all the ingredients by 50 percent.