Description
These Instant Pot Garlic Parmesan Chicken Wings are a perfect blend of flavors, with a crispy exterior and juicy interior. Pressure-cooked to tender perfection, then baked to crispy goodness, and finally tossed in a savory mixture of garlic, butter, and Parmesan cheese. A delightful and easy-to-make appetizer or main dish for any occasion.
Ingredients
Units
Scale
To Toss Before Pressure Cooking:
- 3 pounds chicken drumettes/wings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup water
To Toss Before Baking:
- 5 large garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 teaspoon salt
To Toss Before Serving:
- 1/3 cup Parmesan cheese
- 1/2 teaspoon salt
- 2 tablespoons parsley (optional)
Instructions
- Add the drumettes to a large mixing bowl and toss with garlic powder, onion powder, 1 teaspoon salt, and pepper.
- Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom of the Instant Pot. Add the chicken wings, seal the lid, and pressure cook on high pressure for 6 minutes. Meanwhile, preheat the oven to 525°F.
- Do a Quick Release of the pressure once cooking is complete, then carefully remove wings from the Instant Pot.
- In a small bowl, combine melted butter, olive oil, minced garlic, and salt. Pour over cooked chicken wings and toss to coat.
- Place the chicken wings skin-side down on a parchment-lined baking sheet and bake for 8 minutes. Broil for an additional 2-3 minutes without opening the oven.
- Toss the wings with Parmesan cheese, salt, and parsley while still hot. Serve and enjoy!
Notes
- For extra crispiness, broil the wings for a few minutes longer.
- Adjust salt and pepper to taste.
- Feel free to add your favorite seasonings for a personal touch.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0.5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 41g
- Cholesterol: 190mg
