Pressure Cooker Smoky Barbecue Sticky Chicken Wings

On Autumn afternoons, I often make an appetizer spread for my family while we watch college football.  Although I need to bring extra napkins when I make this recipe, the taste far outweighs the mess.  These wings take less time than the premade wings you buy from your grocery store’s freezer section.   These Barbecue Sticky Chicken Wings are always a hit with my entire family! 

One of the things I love about my electric pressure cooker is the saute function.  Using the saute function allows many. Meat dishes to become a true, one-pot meal, which greatly reduces the number of dishes you need to do- which is always my goal.

If you prefer your wings to turn out crispy, then put them on a baking sheet with parchment paper and crisp them up in the boiler for a few minutes.  You can also finish them off on the grill or use your air fryer.

These smokey barbecue sticky chicken wings are always a big hit while watching sports, but these also cook up fast for a quick weeknight dinner option that the kids will love!  All you need is 25 minutes and a few simple ingredients.  You can use homemade barbecue sauce for this recipe, or you can also use your favorite bottled barbecue sauce.   If you like spice, you can always add some cayenne pepper.

Not only are these sticky barbecue wings easy, but the ingredient list is also short.  You can use fresh chicken wings, and frozen will work as well.

All you need is:

An electric pressure cooker

a mesh vegetable steamer or the trivet that comes with your pressure cooker.

1 cup of water

1 cup of barbecue sauce

1/4 cup of honey

1 small onion, chopped

1 clove of garlic, minced

1 teaspoon of Worcestershire sauce sauce

2 pounds of chicken drumettes or whole wings with the tips cut off

1 tablespoon of cornstarch

This process is super simple.   All you need to do is:

  1. In the Inner pot, combine water, barbecue sauce, honey, onion, garlic, and Worcestershire sauce and whisk together.
  2. Place chicken in a steamer basket.  The wings can be stacked, going around the perimeter of the steamer.  Add the steamer basket to the pot.
  3. Secure the lid and cook on high pressure for 10 minutes, then quick-release pressure and remove the lid.  Press cancel.
  4. Remove the basket of wings.
  5. Select saute.  Whisk the cornstarch into the pot and whisk for about five minutes to thicken the sauce.
  6. Return wings to the pot and toss to coat with the sticky barbecue sauce and serve.

Serving Tip: If you want your wings crispy, place them on a baking sheet and broil them for about five minutes.


One Comment

  1. Yum! I think I’ll have to try our chicken wings for this Sunday this way!


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