Instant Pot Chicken Wings: Gluten & Dairy Free in Less Than 30 Minutes Without the Mess!

Course Appetizer
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6
Calories 939kcal
Author Dr. Karen from


  • 5 lbs. Chicken Wings
  • 1 C Hot sauce of your choice Frank's OR see my Korean hot sauce recipe below
  • 1/4 C Apple Cider Vinegar Omit if using Korean Hot Sauce Recipe below
  • 1 Tbsp Cayenne Pepper Optional if you want mild
  • 1 Tbsp Ghee
  • 1 Tsp Black Pepper
  • 1 Tsp Sea Salt

Extra Sauce for Coating

  • 1/2 C Hot Sauce
  • 3 Tbsp Ghee


  • Combine hot sauce, vinegar, cayenne pepper, ghee, black pepper, sea salt in a medium and whisk. Reserve about 1/4 C of the sauce for basting and coating later.
  • Remove wing tips from the main drummettes, and separate the flats.
  • In the inner pot of the Instant Pot, combine the chicken wings and sauce.
  • Mix the wings and sauce well together.
  • If you want to, you can make up to step 4 a day ahead and marinate the wings in the sauce and refrigerate overnight.
  • When ready to make the wings, turn on the Instant Pot.
  • Put the liner pot with the chicken wings in the pot, close the lid and turn the vent valve to "Closed" position.
  • Press "Manual".
  • Press the "---" until the timer goes down to 10 minutes.
  • Meanwhile, turn on the oven to "Broil" and line a cookie sheet with parchment paper.
  • When the timer goes off, let the presser release naturally (NPR) and open the lid when the vent float valve opens. This should take 10-12 more minutes after the timer goes off.
  • Take out the chicken wings, and place them in a single layer on the lined cookie sheet.
  • Baste the chicken wings with the rest of the reserved hot sauce.
  • Broil for about five minutes or until browned, without burning the skin.
  • Meanwhile, make the extra sauce for coating and serving. 
  • When the wings are brown, turn the pieces over to broil the other side.
  • When the wings are done, take out the wings to a serving platter, drizzle with extra sauce.
  • Serve immediately with carrots and celery sticks.


Calories: 939kcal | Carbohydrates: 1g | Protein: 69g | Fat: 70g | Saturated Fat: 23g | Cholesterol: 316mg | Sodium: 2250mg | Potassium: 701mg | Vitamin A: 1020IU | Vitamin C: 48.2mg | Calcium: 49mg | Iron: 4mg