Instant Pot Frozen Chicken Wings

When you’re hit with a sudden craving for chicken wings—but your wings are still in the freezer—this recipe is your lifesaver. These Instant Pot chicken wings go straight from frozen to juicy, fall-off-the-bone tender in just about 30 minutes. And with a quick broil at the end, you still get that crispiness we all chase after with wings. This is one of those “keep it in your back pocket” kind of meals, whether it’s game day or just a Tuesday night when no one feels like cooking from scratch.

Why This Recipe Works

Quick and Convenient
No time to thaw? No problem. The Instant Pot handles frozen wings like a champ. I’ve lost count of how many evenings this recipe has saved dinner at my place—especially when my freezer is stocked with a bag of wings but I’ve forgotten to plan ahead. Just throw them in and let the pressure cooker do the hard work.

Tender and Crispy
Pressure cooking locks in moisture, making the wings super tender (think: pulling apart with just a fork). But what really seals the deal is the final broil—just a few minutes under high heat turns those juicy wings into crispy perfection. It’s the best of both worlds.

Customizable
This is where you can make it your own. Buffalo sauce is my go-to, but barbecue, garlic parmesan, or even a sticky honey soy glaze all work beautifully. I love serving them up with ranch or bleu cheese and a pile of celery and carrot sticks for that classic touch.

Ingredients

• Frozen Chicken Wings – Go for individually frozen pieces (not one big block). I usually grab a 2-pound bag and keep it in the freezer at all times—total weeknight dinner backup plan.
• Water – This creates the steam in the Instant Pot to cook the wings.
• Cooking Spray – Helpful when you broil the wings so they don’t stick to the rack.
• Sauce of Choice – Buffalo, barbecue, teriyaki—whatever you’re craving!
• Optional Sides – Ranch or bleu cheese dressing, carrot sticks, celery… the classics never fail.

Directions

1. Prep the Instant Pot:
   Place the metal trivet inside the Instant Pot and pour in a cup of water. Stack your frozen wings on top of the trivet. Don’t worry if a few fall to the bottom—they’ll still cook up fine. Just try to avoid stacking them in one giant clump.
2. Pressure Cook the Wings:
   Lock the lid and set your Instant Pot to high pressure for 12 minutes. Once the time is up, let it naturally release for 5 minutes, then quick-release any remaining pressure.
3. Broil for Crispiness:
   While the pressure is releasing, preheat your oven to a high broil. Line a baking sheet with a wire rack and spray it with cooking spray. Toss the cooked wings in your favorite sauce in a large bowl—be gentle, they’re super tender at this stage.
4. Finish in the Oven:
   Lay the wings on the rack and broil for 3–5 minutes per side, flipping once. Keep a close eye so they don’t burn. Once golden and crispy, remove from the oven.
5. Serve and Enjoy:
   Plate up your wings with extra sauce on the side, some cool ranch or bleu cheese dressing, and crunchy veggies. That’s it—dinner (or snack time) is ready.

FAQ

Can I double the batch?
Absolutely. Just make sure not to overcrowd the Instant Pot. Cook in batches if needed. The broiling step will need more space too, so use two racks or do it in two rounds.

What if my wings are frozen together in a block?
That’s tricky. The Instant Pot works best when the wings are frozen individually. If they’re clumped together, try running them under cold water for a few minutes to break them apart before cooking.

How do I store leftovers?
Let the wings cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer for best results.

Can I skip the broiling step?
Technically, yes—but you’ll miss out on the crispy skin. If you’re in a hurry or just don’t want to turn on the oven, they’ll still be tasty straight from the Instant Pot, just a bit softer.

Tips and Tricks

• Don’t Walk Away During Broil: Keep your eyes on the wings while they’re in the oven. Things can go from golden to burnt real fast. I like to leave the oven light on and hover nearby.
• Pat Wings Dry for Extra Crisp: If you have time, pat the wings dry after cooking and before saucing to help them crisp up even more.
• Batch Broiling: Got a lot of wings? Rotate racks in the oven or use two trays to save time.
• Mix Up the Flavors: Don’t stick to one sauce. Sometimes I split the batch—half buffalo, half honey mustard—to keep everyone happy.
• Use the Sauce Twice: Toss wings in sauce before and after broiling for an extra punch of flavor.

How to Serve

These wings are a hit all on their own, but I love making them the center of a casual spread. Lay them out on a big platter with little dipping bowls, lots of crunchy veggie sticks, and maybe even a side of fries or onion rings if we’re feeling indulgent. Perfect for parties or lazy Sunday dinners.

How to Store and Reheat

Once cooled, store any leftovers in an airtight container in the fridge. They’ll keep well for up to 4 days. To reheat, I either pop them in the air fryer for a few minutes at 375°F (gets them crispy again fast!) or reheat in the oven at 400°F until warmed through. I avoid the microwave—it makes them soggy.

This Instant Pot chicken wing recipe is my go-to when I need something quick, comforting, and crowd-pleasing without the fuss. Whether you’re feeding the family or hosting game night, this one’s always a winner at the table.

Try other recipes:

• Instant Pot Chicken Pasta
• Instant Pot Chicken Burrito Bowl
• Instant Pot Pulled BBQ Chicken