Instant Pot Honey Garlic Chicken Wings

Make these Instant Pot Honey Garlic Chicken Wings (Pressure Cooker Chicken Wings) with 10 mins prep! Super flavorful wings as appetizer, snack, or dinner.

Make this Easy Instant Pot Honey Garlic Chicken Wings Recipe (Pressure Cooker Chicken Wings) with only 10 mins prep! These super flavorful and tender honey garlic chicken wings are perfect for quick dinners. You can also make a big batch for parties, picnics, or BBQ. 😀

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Chicken wings are the ultimate finger food. So simple yet sooo delicious. I just can’t get enough of them! Maybe it’s just me, but somehow eating with my hands make the food a wee bit more delicious. 😀

This time, we’ve made these sweet Honey Garlic Chicken Wings with our pressure cooker.

Make these Honey Soy Chicken Wings with 10 mins prep! Super flavorful & tender honey garlic chicken wings are great for dinners, parties, picnics or BBQ.

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And the chicken wings were unbelievably moist, fall-off-the-bone tender, and packed with flavors!

You’ll love the sweet and fragrant honey soy marinade. I can easily eat the whole bowl myself without even knowing it! But of course, I did generously share some with Jacky. Hehehe~ 😛

Make these if you’re looking for something quick & easy, healthy, and kid-friendly. Though it’s often made as a finger food for parties and gatherings, it’s also great for an easy family dinner. Enjoy!

Ingredients for Instant Pot Honey Garlic Chicken Wings Recipe


Honey Soy Chicken Wings Recipe Ingredients
  • 1 ½ pound chicken wings
  • 4 cloves garlic, roughly minced
  • ½ large shallot or 1 small shallot, roughly minced
  • 1 – 2 Star anise 八角
  • 1 tablespoon ginger, sliced
  • 1 tablespoon honey
  • ½ cup warm water
  • 1 tablespoon peanut oil
  • 1 ½ tablespoon cornstarch

Chicken Wing Marinade

Instructions for Instant Pot Honey Garlic Chicken Wings


Make these Instant Pot Honey Garlic Chicken Wings (Pressure Cooker Chicken Wings) with 10 mins prep! Super flavorful wings as appetizer, snack, or dinner.

Step 1
Marinate Chicken Wings


Marinate the chicken wings with the Chicken Wing Marinade for 20 minutes.

Step 2
Heat Up Pressure Cooker


Heat up your pressure cooker

  • Instant Pot: press Sauté button and click the adjust button to go to Sauté More function.

Make sure your pot is as hot as it can be when you place the chicken wings into the pot

  • Instant Pot: wait until the indicator says HOT.

*Pro Tip: This prevents the chicken wings from sticking to the pot.

Step 3
Brown Chicken Wings


Add 1 tablespoon of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot.

Add the marinated chicken wings in the pot (do not discard the chicken wing marinade).

Then, brown the chicken wings for roughly 30 seconds on each side. Flip a few times as you brown them as the soy sauce and sugar can be burnt easily.

Remove and set aside.

*Pro Tip: Remember to flip the marinated chicken wings as you brown them in the pressure cooker because the soy sauce and sugar can burn easily.

Step 4
Sauté Shallot, Star Anise, Ginger, Garlic


Reduce the heat to medium (Instant pot: press cancel button, then press sauté button).

Add the minced shallot, star anise and sliced ginger, then stir for roughly a minute.

Add the minced garlic and stir until fragrant (roughly 30 seconds).

Step 5
Deglaze the Pot


Mix 1 tablespoon of honey with ½ cup of warm water, then add it into the pot and deglaze the bottom of the pot with a wooden spoon.

Step 6
Pressure Cook Chicken Wings


Place all the chicken wings with all the meat juice and the leftover marinade in the pot.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 5 minutes, then
  • Pressure Release Method: Turn off the heat and fully Natural Release (roughly 10 minutes)

Open the lid carefully.

Taste the honey soy chicken wings and the honey soy sauce. Season with more salt or honey if desired.

Step 7
Thicken the Honey Soy Sauce


Remove all the chicken wings from the pot and set aside.

Turn on the heat to medium (Instant pot: press sauté button).

Mix 1 ½ tablespoon of cornstarch with 1 tablespoon of cold water. Keep mixing and add it into the honey soy sauce one third at a time until desired thickness.

Step 8
Coat and Serve Instant Pot Chicken Wings


Turn off the heat and add the chicken wings back into the pot.

Coat well with the honey soy sauce and serve immediately!

Important Tip: Kids would be all over these sweet and tender Instant Pot Honey Garlic Chicken Wings! Jacky and I were totally fighting over them. Haha~ So, remember to grab yours before they’re gone. 😉

Watch How To Make Instant Pot Honey Garlic Chicken Wings:

Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and make some Instant Pot Honey Garlic Chicken Wings

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4.9 from 9 reviews
Instant Pot Honey Garlic Chicken Wings
 
Prep
Cook
Total
 
Make these Honey Garlic Chicken Wings with 10 mins prep! Super flavorful & tender honey garlic chicken wings are great for dinners, parties, picnics or BBQ.
Author:
Recipe type: Appetizer, Dinner, Lunch, Main Course, Meat, Quick Meals, Sauce, Snack, Super Easy
Cuisine: Chinese
Serving: 2 - 4
Ingredients
  • 1 ½ pound chicken wings
  • 4 cloves garlic, roughly minced
  • ½ large shallot or 1 small shallot, roughly minced
  • 1 – 2 star anise
  • 1 tablespoon ginger, sliced
  • 1 tablespoon honey
  • ½ cup warm water
  • 1 tablespoon peanut oil
  • 1 ½ tablespoon cornstarch
Chicken Wing Marinade
Instructions
  1. Marinate the Chicken Wings: Marinate the chicken wings with the Chicken Wing Marinade for 20 minutes.
  2. Heat Up the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chicken wings into the pot (Instant Pot: wait until the indicator says HOT). This will prevent the chicken wings from sticking to the pot.
  3. Brown the Chicken Wings: Add 1 tablespoon of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the marinated chicken wings into the pot (do not discard the chicken wing marinade). Then, brown the chicken wings for roughly 30 seconds on each side. Flip a few times as you brown them as the soy sauce and sugar can be burnt easily. Remove and set aside.
  4. Sauté the Shallot, Star Anise, Ginger, Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add the minced shallot, star anise and sliced ginger, then stir for roughly a minute. Add the minced garlic and stir until fragrant (roughly 30 seconds).
  5. Deglaze the Pot: Mix 1 tablespoon of honey with ½ cup of warm water, then add it into the pot and deglaze the bottom of the pot with a wooden spoon.
  6. Pressure Cook the Chicken Wings: Place all the chicken wings with all the meat juice and the leftover chicken wing marinade into the pot. Close lid and pressure cook at High Pressure for 5 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid carefully and taste one of the honey soy chicken wings and the honey soy sauce. Season with more salt or honey if desired.
  7. Thicken the Honey Soy Sauce: Remove all the chicken wings from the pot and set aside. Turn on the heat to medium (Instant pot: press sauté button). Mix 1 ½ tablespoon of cornstarch with 1 tablespoon of cold running tap water. Keep mixing and add it into the honey soy sauce one third at a time until desired thickness.
  8. Coat and Serve: Turn off the heat and add the chicken wings back into the pot. Coat well with the honey soy sauce and serve immediately!
Notes
Remember to flip the marinated chicken wings while browning as the soy sauce and sugar can be burnt easily.

*Total cooking time does not include the inactive time required for marinating the chicken wings.
Make these Instant Pot Honey Garlic Chicken Wings (Pressure Cooker Chicken Wings) with 10 mins prep! Super flavorful wings as appetizer, snack, or dinner.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. hi Amy and Jacky, i want to try this with frozen chicken wings… marinading wouldn’t help as wings are frozen right? what would you suggest i do with frozen wings? how long to cook? can i keep the same amount of liquids/marinade ? with 1.5 lbs of wings, would all the wings be submerged? i worry that the wings that are not submerged in the liquids would not get cooked properly esp when frozen.

    thanks for your help and the great recipes you have posted here!

    1. Hi Jamie,

      thank you for your question and kind words 🙂

      Marinading overnight will help the frozen wings as they thaw.

      For frozen wings, I would highly recommend at least partially submerge them in the cooking liquid. It will take roughly 6 minutes and natural release to cook them fully from frozen.

      With 1.5 lbs wings, you should be able to partially submerge all of them in the cooking liquid.

      Take care & have fun cooking
      Jacky

  2. Hi, I tried this recipe tonight and it tasted really good. However, my wings were very soft. The meat just fall right off the bones. Is that normal? Or I over cooked it? Thanks

    1. Hi Chermaine,

      thank you for your feedback and kind words on the recipe 🙂

      It sounds like the wings were slightly overcooked. For many Asian dishes, the chicken wings are supposed to be braised until they are soft and almost fall off the bones.

      You may want to reduce the cooking time by a minute next time.

      Take care & have fun cooking
      Jacky

  3. when you do recipes like this please make a printable one. my printer showed a choice of 45 pages when actually I only wanted 7 which is still far too many.

    1. Hi Bette,

      thank you for your suggestions 🙂

      There is a printable version for all the recipes. There is a print recipe button on the recipe card at the bottom.

      Take care & have fun cooking
      Jacky

    1. Hi Charmine,

      thank you for your kind words 🙂

      I would decrease the cooking time by a minute as the get up to pressure time will be longer.

      You will probably want to add a little more honey as there will be more juice from the chicken wings. Please taste and adjust accordingly.

      Take care & have fun cooking
      Jacky

  4. After sauté the garlic, ginger, etc, Can I just put the raw chicken wing directly in the pot then pressure cook them together? Why need to sauté chicken wing firstly?

    1. Hi Charmine,

      thank you for your question 🙂

      Sauteing makes the overall dish taste better.

      If you don’t mind, it is fine to put the raw chicken wings directly in the pot to pressure cook.

      Take care & have fun cooking
      Jacky

  5. Hi, this dish sounds amazing. However, we have several food allergies in our house. Cannot have peanut, wheat, tree nut and a few other foods (including sesame). Can the following substitutes be made? EVOO for peanut oil, San-J (wheat free) light soy sauce and regular (for dark). Also is the star anise in any nut family? Thank you! Love following your page.

    1. Hi Janette,

      thank you for your question 🙂

      Yes, you can use EVOO for peanut oil. I would recommend skipping the dark soy sauce and just use the regular soy sauce.

      I believe star anise is a nut, but please confirm it before using.

      Take care & have fun cooking
      Jacky

  6. Hi Jacky and Amy! I did this once before and I loved it. I want to make it again today but I don’t have peanut oil at hand. Can I sub it with canola or sesame oil? Thanks!

  7. These wings look so good but why do you all have to make it with such exotic ingredients – like Shoaxing wine? and two different kinds of soy. They don’t have any of that here in Kentucky.

    1. Hi Paul,

      Thank you for your kind words.

      Shaoxing wine can be substituted with Dry sherry wine.
      One of the soy sauce adds saltiness and the other adds color and sweetness to the dish.

      You should be able to find them on Amazon.

      Happy New Year to you and your family
      Jacky

    1. Hi Samantha,

      Adding the honey sauce to the chicken wings before placing them in the oven will help them caramelize better!

      Happy New Year & Have a wonderful week
      Jacky

  8. Howdy! We need to make these wings and then transport them to a party. How would you recommend cooking at home and then reheating the wings at the party?

    Thank you ever so kindly

    1. Hi Randy,

      Thank you for your question 🙂

      I would make a lot of them and transport them with disposable aluminium tray. Place them in the oven to reheat them so the skin will crisp up a bit as well.

      Take care & have fun at the party!!
      Jacky

  9. Delicious! Every recipe of yours that I have made has been fantastic. Thank you, Thank you! These wings did not last for leftovers!

    1. Hi Mich,

      thank you for your question 🙂

      If it doesn’t say what kind of soy sauce it is, then it should be light or very similar to it.

      Take care & have fun cooking
      Jacky

  10. We love this recipe! What is the best way to make twice as many wings in the same amount of time? Do we just double all the ingredients but keep the cooking time to 5 minutes? Thanks!

    1. Hi Shel,

      thank you for your kind words and question 🙂

      The liquid ingredients can be increase 1.5x instead of 2x. The cooking time will stay the same!

      Take care & have fun cooking
      Jacky

    1. Hi Amy,

      thank you for your comment & kind words 🙂

      Sorry to hear the star anise was too much for you. Did you add 1 or 2?

      Please take care & have a great week!
      Jacky

  11. This recipe is absolutely fantastic! I made a couple of adjustments to meet the tastes of my family. I added a touch of toasted sesame oil to the marinade, and some red pepper flakes to the veg mixture. Out of this world!

    I served it with a sriracha/mayo dipping sauce (1/2 c. mayo and 2 T. sriracha, plus a dash of paprika and garlic powder), though it didn’t really need it. Thank you so much for sharing this!

  12. Made this last night using legs (wings did not have a good sell-by date) and they were fabulous!! The flavors were so good that we were commenting on them for the rest of the evening. 🙂 Oh! And the smells while it was cooking! WOW! This is a great recipe. Definitely will be having this again and again.

  13. I’ve been using all your recipes! Most of them came out great! I need to work on the ones with rice it either comes out too dry or too soggy. I was wondering if you guys have any recipes with lamb?

  14. Hi, I don’t have a shallot on hand, can I use green onion or yellow onion to sub? I also don’t have star anise but I do have Five Spice powder. Can I substitute that and if so what amount would you add?
    Looking forward to trying this recipe out!?

    1. Hi Jayne,

      thank you for your question 🙂

      yellow onion will work as a sub for shallot.

      As for five spice powder for star anise, it will change the taste of the overall dish.

      Take care & have fun cooking
      Jacky

    1. Hi Alice,

      thank you for your question 🙂

      The cooking time will be changed to 8 minutes + Natural release.

      Take care & have fun cooking
      Jacky

  15. What is the maximum amount of wings I can make for this? I know your recipe said 1.5lbs..can I make up to 5 lbs? if so, will the time change or stay at 5 min? Thanks!

    1. Hi Stephanie,

      thank you for your question 🙂

      As long as the wings are partially submerged in the cooking liquid, the cooking time can stay at 5 minutes.

      Another layer of wings on top of the wings should be fine too! Too many wings will increase the get up to pressure time and will overcook some of the wings!

      Take care & have fun cooking
      Jacky

  16. My eight month old eats dinner with us. However, kids under 1 can’t have honey. Can I substitute the honey with agave syrup? Or something else? Thanks!

  17. In your recipe you describe the saute step as being done in the instant pot, but your video shows the saute step being done in a pan. Why did you choose to use the pan vs. the instant pot and what is the actual best method for this dish?

    1. Hi John,

      thank you for your question.

      We did it on the skillet as we wanted to take the side angle shot for flipping the chicken wings 🙂
      It can be done in the Instant Pot as well. Just make sure to wait until the chicken skin release itself from the pot before flipping them or the skin may stick to the pot!

      Happy New Year & Have Fun Cooking
      Jacky

    1. Hi Marlene,

      thank you for your question and kind words 🙂

      Instant Pot is a brand of an electric pressure cooker. It is a pressure cooker and also have other functions such as yogurt making and slow cooking!

      Happy New Year & Have fun Cooking
      Jacky

    1. Hi Drew,

      thank you for your question 🙂
      Yes, you can substitute legs (8 minutes) or thighs (7 minutes) to make this into a meal.

      Happy New Year & Have Fun Cooking!
      Jacky

  18. What’s a good substitute for shaoxing wine? I can’t use any alcohol in my recipes due to allergy but love many of your recipes that use it. Is there an equivalent I can use?

    1. Hi Jenny,

      thank you for your question.

      Sherry wine is a good substitution, but you can just omit it 🙂

      The dish will come out slightly different.

      Happy New Year & Have Fun Cooking
      Jacky

  19. Does this recipe create a crispy skin on the chicken wings? Is there any method of doing wings in the Instant Pot that achieves crispy skin? Thank you!!

    1. Hi JCSinSATX,

      Thank you for your question 🙂
      The pressure cooker cannot create crispy skin as it is a wet cooking environment.
      The only way to achieve crispy skin is to finish the wings in the oven or airfryer.

      Happy New Year & Have Fun Cooking
      Jacky

  20. what is the difference between dark and light soy sauces. Can I just double up on the regular soy sauce I get at the regular market.

    1. Hi Adrienna,

      Thank you for your question.

      Light soy sauce is a lot more salty than dark soy sauce. It is considered as the regular soy sauce in Chinese cuisine.
      Dark soy sauce is more sweet and adds color to a dish.

      Light soy sauce is not the same as low sodium soy sauce.

      If you don’t have dark soy sauce, you can omit it and add a little more honey to it.

      Do not substitute light soy sauce as dark soy sauce or else the dish will be too salty!

      Happy New Year & Have Fun Cooking
      Jacky

    1. Hi Marie. Thank you for your question.

      On Step 6. You can braise the chicken wings on stovetop for roughly 12 minutes.
      You will need to use more water than 1/2cup. Depending on the pan you use, try using 1 cup – 1.5 cup
      Make sure to taste and season with additional honey, soy sauce and salt 🙂

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