|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 69g||88%|
|Saturated Fat 28g||141%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 9mg||43%|
|*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.|
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.
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
Gather the ingredients.
Place a steaming basket or trivet in the inner pot of the Instant Pot and add 1 cup of water.
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.
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.
When the time is up, let the pressure come down naturally for 10 minutes.
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.
Broil the wings for about 10 minutes, or until browned, turning after about 10 minutes to brown both sides.
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.
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.
- 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.