This Instant Pot Garlic Parmesan Chicken Wings recipe became a weekday miracle in my kitchen the first winter I tried it. I wanted wings that were fall‑off‑the‑bone tender without the mess and fuss of deep frying, and these hit every mark: the pressure cooker steams the meat to juicy perfection while the high‑heat finish in the oven gives the skin that irresistible crisp and color. I discovered the technique during a cold evening when friends came by unexpectedly — I pressure cooked a big batch while chatting, popped them under the broiler, and the room smelled like a restaurant. Everyone crowded the island and declared them the best wings they'd had in a long time.

What makes these wings special is the contrast of textures and the bright, savory finish. The interior stays moist because pressure cooking preserves juices; the exterior gets bronzed and slightly charred for crunch when baked and broiled. The garlic in the butter‑olive oil toss softens under heat and becomes fragrant without burning, while grated Parmesan melts onto the hot skin for a savory crust. I love serving them at game nights and casual dinners: they travel well, reheat beautifully, and even picky eaters come back for seconds.

Ingredients

• Chicken: 3 pounds chicken drumettes or wings — choose drumettes for more meat per piece or whole wings if you prefer extra variety. If buying whole wings and trimming tips, purchase about 4 pounds to yield similar meat to 3 pounds of drumettes. Look for fresh, skin‑on wings for the best crisping; organic or free‑range adds a subtle flavor difference.
• Seasoning for pressure cooking: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper. These dry spices build a savory base that penetrates during pressure cooking.
• Liquid for the Instant Pot: 1 cup water — necessary to create steam and build pressure. Use hot water if you want to shave a minute off pressurizing time.
• Toss before baking: 5 large garlic cloves, minced; 2 tablespoons butter, melted; 2 tablespoons olive oil; 1/2 teaspoon salt. This garlicky fat mixture flavors the skin and helps with browning in the oven.
• To finish: 1/3 cup grated Parmesan cheese, 1/2 teaspoon salt, and 2 tablespoons chopped parsley (optional) for brightness. Use a good quality Parmigiano‑Reggiano or aged Parmesan for the best nutty flavor.

Instructions

Step 1 — Prep and season: Add the drumettes or wings to a large mixing bowl and toss them thoroughly with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and 1 teaspoon black pepper. Make sure each piece is evenly coated — this dry rub flavors the meat during pressure cooking. Pat the wings briefly with paper towel if they feel very wet; slightly drier skin crisps better later. Step 2 — Add water and load the cooker: Pour 1 cup water into the bottom of the Instant Pot and place the metal trivet inside. Arrange the seasoned wings on the trivet in a single layer if possible, stacking gently if needed. Seal the lid and set to high pressure for 6 minutes. Note: the machine will take about 15 minutes to come to pressure depending on the water temperature and the amount of wings. Step 3 — Quick release and drain: When the pressure time ends, perform a Quick Release carefully — it usually takes 2–3 minutes to vent. Open the lid away from your face to avoid steam. Use tongs to transfer the wings to a large bowl, letting excess liquid drain back into the cooker; do not discard the flavorful pan juices if you want to use them for gravy or a pan sauce later. Step 4 — Garlic butter toss: Preheat the oven to 525°F (very hot) and move the rack to the middle position so the wings crisp evenly without burning. In a small bowl combine 2 tablespoons melted butter, 2 tablespoons olive oil, 5 minced garlic cloves, and 1/2 teaspoon salt. Pour the mixture over the cooked wings and toss to coat thoroughly; the garlic will bloom in the fat and cling to the skin, intensifying the aroma. Step 5 — Bake and broil for crisping: Line a baking sheet with parchment and arrange the wings skin‑side down to start. Bake for 8 minutes at 525°F to render and brown the skin, then switch to broil for an additional 2–3 minutes until the surfaces are deeply golden and blistered — watch closely to avoid burning. Step 6 — Finish with Parmesan and serve: Remove the hot wings from the oven and immediately toss with 1/3 cup grated Parmesan, 1/2 teaspoon salt, and 2 tablespoons chopped parsley if using. The heat helps the cheese adhere and melt slightly into the skin for a savory crust. Serve straight away while they’re steaming hot and crisp.

Storage Tips

Store cooled wings in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a single layer on a sheet pan, then transfer to a resealable bag or container for up to 3 months. To reheat, place frozen or refrigerated wings on a rimmed baking sheet and roast at 425°F for 8–12 minutes until warmed through, then broil 1–2 minutes to reinvigorate the crisp exterior. Avoid microwave reheating if you want to preserve texture — it makes the skin chewy.

Ingredient Substitutions

If you’re dairy‑free, omit the butter and Parmesan and increase olive oil to 3 tablespoons and add a tablespoon of nutritional yeast for savory depth; the result will be slightly less creamy but still flavorful. For a spicier profile, toss with 1–2 teaspoons smoked paprika or 1 teaspoon cayenne before baking. If fresh garlic isn’t available, substitute 1 teaspoon garlic powder in the garlic butter mixture; fresh garlic gives a brighter, more aromatic finish. Use Pecorino Romano instead of Parmesan for a sharper, saltier finish.

Serving Suggestions

Serve with a tangy blue cheese or ranch dip, crunchy celery sticks, and a crisp green salad to balance the richness. For a heartier spread, place the wings alongside roasted potato wedges, grilled corn, or garlic parmesan fries. Garnish with extra chopped parsley and a lemon wedge to brighten the flavors. These wings also pair well with crisp lagers or sparkling water with citrus for a refreshing contrast.

Cultural Background

Wing culture in the U.S. is rooted in casual, communal dining — most famously popularized by Buffalo wings in upstate New York. This garlic‑Parmesan variation leans on Italian‑style finishing ingredients (Parmesan, garlic, parsley) to create a hybrid flavor: American comfort technique meets Mediterranean seasoning. The Instant Pot addition modernizes the process, reflecting how contemporary home cooks adapt classic wing traditions for convenience without sacrificing texture or flavor.

Seasonal Adaptations

In summer, finish the wings with a squeeze of lemon and a scattering of fresh basil instead of parsley for a brighter profile; add a grilled peach salsa on the side for contrast. In winter, swap parsley for chopped rosemary and add a pinch of smoked paprika to the butter mixture for a cozy, smoky twist. Around holidays, double the batch and serve with multiple dips — herb yogurt, spicy honey mustard, and a warm roasted carrot puree make festive companions.

Meal Prep Tips

For meal prep, pressure cook a large batch and store portions in individual containers. Reheat under the broiler for each meal to restore the crisp finish. Pre‑measured seasoning packets and pre‑minced garlic in the freezer save prep time; toss wings when you’re ready to bake. If prepping for a party, cook wings early in the day, refrigerate, and reheat/broil just before serving so the skin is freshly crisp.

These wings are simple to make and endlessly adaptable — whether you’re feeding a family, prepping for game day, or cooking for friends. The Instant Pot technique gives reliable tenderness while a hot oven finish delivers the crisp bite everyone loves. Give them a try, tweak the seasoning to your taste, and make them your go‑to when you want wings with minimal fuss and maximum flavor.