Cripsy Wings In The Instant Pot


For more great Instant Pot recipes, please visit InstantPotEasy.com

This is a great technique to cook chicken wings from frozen. The problem with most wing recipes in the Instant Pot is that they skin gets soggy. Even though these are baked, they come out crispy, almost like deep fried.

I use this pressure cooker for my recipe: https://www.amazon.com/Power-Pressure-Cooker-XL-Quart/dp/B00MZZXO4W/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1516405422&sr=1-5&keywords=pressure+cooker+xl

For written instructions on this recipe visit my blog at http://www.fitphilosophi.com/crispy-instant-pot-chicken-wings/

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32 replies
  1. Biber Bok
    Biber Bok says:

    Not to be a hatter…. but she keeps calling her pressure cooker a instant pot.. but why.? Why not call it by its brand name??. She just bought it.. don't know what size it is? 3, 6, or 8qt. Common knowledge for those who knows. Water boils into steam, not juices with oil and fats.. one full cup of water is always needed to be turn into the proper amount of steam to deliver the proper amount of pressure to seal the pressure cooker and start pressure cooking in the least amount of time which will result in using your pressure cooker properly, cooking what ever. (Example) veggies that has a high amount of water already, but why wait forever for these veggies or whatnots (chicken wings)to reach a temperature were they can finally add to the proper amount of water needed to create enough amount of steam to maybe come close to what is needed for full pressurization so that you you achieve the most out of your pressure cooker? What ever being cooked just add the one cup of water and be done with it.. also no pressure cooker can crisp anything.. pressure cooker first, oven or air frying second, common knowledge.

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