Instant Pot Garlic Parmesan Chicken Wings

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/13/23
Parmesan garlic chicken wings with dip.

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 17 mins
Pressure Build/Release: 22 mins
Total: 54 mins
Servings: 4 to 6
Nutrition Facts (per serving)
888 Calories
69g Fat
25g Carbs
41g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 888
% Daily Value*
Total Fat 69g 88%
Saturated Fat 28g 141%
Cholesterol 224mg 75%
Sodium 1449mg 63%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 41g
Vitamin C 9mg 43%
Calcium 129mg 10%
Iron 3mg 16%
Potassium 441mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Garlic and Parmesan chicken wings are a nice change of pace from spicy hot wings and they're super easy to fix and cook in the Instant Pot pressure cooker. A buttery garlic sauce gives the wings their fantastic flavor, while fresh parsley and Parmesan cheese add texture and color.

The pressure cooker cooks the chicken wings to perfection in just 7 minutes, but they do need a little time under the broiler for the browned, crispy skin. Make sure you preheat the broiler for at least 5 minutes before you add the wings to the oven and try to position the rack so they are about four inches below the heat source.

Whether you plan to serve them as a party snack or entrée, these savory wings are an excellent choice. Or you might add them to your party menu and serve them along with Buffalo wings for guests who prefer less spicy foods.

Ingredients

  • 3 pounds chicken wings

  • 2 teaspoons garlic powder

  • 1 1/2 teaspoons kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper

  • 6 cloves garlic, pressed

  • 6 tablespoons (3 ounces) unsalted butter, melted

  • 1/2 cup Parmesan cheese, plus more for serving

  • 2 tablespoons fresh parsley, chopped

  • Creamy ranch dressing, garlic dressing, or marinara sauce, optional

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot garlic parmesan chicken wings
    Diana Rattray

  2. Place a steaming basket or trivet in the inner pot of the Instant Pot and add 1 cup of water.

    steamer basket in the instant pot
    Diana Rattray

  3. Pat the chicken wings with paper towels to dry. Toss them with the garlic powder, 1 teaspoon of the kosher salt, and the black pepper. Arrange the wings in the pot.

    chicken wings in the instant pot
    Diana Rattray

  4. Secure the lid on the pot and turn the steam release knob to the sealing position. Select the pressure cook or manual button, high pressure. Set the timer for 7 minutes. Meanwhile, preheat the broiler.

    instant pot lid
    Diana Rattray

  5. When the time is up, let the pressure come down naturally for 10 minutes.

    chicken wings in the instant pot
    Diana Rattray

  6. Arrange the wings on lightly greased rimmed baking sheets. Combine the pressed garlic, butter, and the remaining 1/2 teaspoon of salt. Toss the wings with the butter mixture.

    chicken wings on baking sheet
    Diana Rattray

  7. Broil the wings for about 10 minutes, or until browned, turning after about 10 minutes to brown both sides.

    broiled chicken wings
    Diana Rattray

  8. Transfer the wings to a serving bowl and toss them with the grated Parmesan cheese and chopped parsley. Serve the wings with a marinara sauce or creamy garlic or ranch-style dressing. Serve extra Parmesan along with the wings, if desired.

    garlic parmesan chicken wings in serving bowl
    Diana Rattray

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • If the chicken wings are whole, cut off and discard the tips (or freeze them to use in stock) and then cut the wings in half at the joint. Each wing will yield a drumette and flat wingette piece.
  • There are approximately 30 pieces (15 whole wings) in three pounds of chicken wings, enough for 4 entree servings or about 6 to 8 appetizer servings.