Honey Garlic Chicken Wings are quick, easy, and healthier when cooked in the Instant Pot and then popped under the broiler to get that crispy finish! These wings are delicious as a mid-week meal or an appetizer for your Super Bowl party!
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There is nothing that beats the convenience of an Instant Pot to make these quick and easy honey garlic chicken wings. Plus using the Instant Pot instead of deep frying the wings makes them healthier! A quick trip under the broiler is all you need to get a nice crispy finish too!
How to Trim Chicken Wings?
While you can purchase chicken wings already trimmed, it’s often less expensive to purchase wings that have not been trimmed.
One trick I’ve found when purchasing chicken wings is to ask at the grocery store’s meat counter if they’ll trim them for you and they usually will for free, especially if you purchase the store’s brand of chicken wings.
However, you can trim your own chicken wings at home as well. Below is a photo of approximately where to cut each whole wing. I recommend using a large sharp knife to trim your wings. For more detailed instructions on cutting your own wings, please check out this post by The Cookful.
They are a little easier to trim after they’ve been cooked. You can also freeze the tips to make chicken stock later if desired.
This recipe is made in two parts – the chicken wings and the sauce! If you’re like me, it’s all about the sauce!
Chicken Wing Ingredients
Chicken Wings – You can use fresh or frozen wings, in this recipe. However, if you are using frozen, please be sure to defrost them overnight in the fridge and add 3-4 minutes to the cooking time.
Seasonings – Just a little salt and pepper to taste!
Water – For the Instant Pot
Sesame Seeds – These are the perfect garnish for the honey garlic chicken wings!
Honey Garlic Sauce Ingredients
Soy Sauce – This adds a salty flavor to the sauce. Feel free to use coconut aminos as a replacement to make gluten-free honey garlic chicken wings.
Sesame Oil – A little sesame oil goes a long way in almost every recipe but it adds a tremendous amount of flavor!
Honey – I always like to use local honey whenever possible!
Butter – Butter adds richness to the honey garlic sauce.
Fresh Ginger – I love using fresh ginger. You can keep fresh ginger root in the freezer making it super convenient to have on hand!
Garlic Powder – We’ll use garlic powder in this recipe rather than fresh garlic.
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
How to Make Honey Garlic Chicken Wings
Making these honey garlic chicken wings is fairly simple. We’ll get the wings started in the instant pot and make the sauce while they cook. This recipe takes about 30 minutes making it the perfect weeknight meal.
Season the trimmed chicken wings with salt and pepper, to taste. Place the metal trivet inside the Instant Pot and add one cup of water. Arrange the seasoned chicken wings on top of the trivet before securing the lid in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.
While the chicken wings are cooking, prepare the honey garlic sauce. Heat the soy sauce (or coconut aminos), sesame oil, honey, butter, ginger, and garlic powder in a small saucepan over medium heat. Cook, stirring frequently until the butter is melted and the mixture is thoroughly combined. Remove from the heat and set aside.
When the cooking time on the Instant Pot is done, allow the pressure to release naturally for about 10 minutes, then do a quick release. Remove the lid and transfer the wings to a large mixing bowl. Set aside and allow to cool slightly.
While the wings cool, move your top oven rack into the top position and pre-heat the broiler to high. Line a large-rimmed cookie sheet with aluminum foil and place a wire cooling rack on top. I love using my bacon pan for this! For easier cleanup, spray the rack and pan with non-stick cooking spray.
Pour a third of the honey garlic sauce on top of the wings and toss to coat. Transfer the wings to the prepared cookie sheet or bacon pan and place them under the broiler for 3-4 minutes or until the wings start to get crispy and golden brown or about 3-4 minutes. Watch closely this can happen fast! Remove from the oven, turn the wings, and repeat on the remaining side.
Once crispy and golden, remove the wings from the oven and toss them with about half the remaining sauce, reserving the other half for dipping.
Garnish by sprinkling with sesame seeds and serve your honey garlic chicken wings immediately with the remaining sauce for dipping! Enjoy!
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- 4-4 1/2 lbs chicken wings, trimmed
- 1 cup water
- Salt and Pepper, to taste
- Sesame Seeds, for garnish
Honey Garlic Sauce
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 2 Tbls sesame oil
- 3 Tbls honey, preferably local
- 1 Tbls butter
- 2 teas fresh ginger, grated
- 1 teas garlic powder
- Season the chicken wings with salt and black pepper, to taste. Place the metal trivet inside your Instant Pot and add one cup of water. Arrange the seasoned wings on top of the trivet before securing the lid in place. Switch the vent to "Sealing" and set the "Manual" setting to 8 minutes.
- While the chicken wings cook, prepare the honey garlic sauce by heating the soy sauce, sesame oil, honey, butter, fresh ginger, and garlic powder in a small saucepan over medium heat. Stirring frequently, cook until the butter is melted and the mixture is thoroughly combined. Remove from the heat and set aside.
- When the cooking time on the Instant Pot is done, allow the pressure to release naturally for about 10 minutes, and then do a quick release. Remove the lid and transfer the chicken wings to a large mixing bowl. Set aside and allow to cool slightly.
- While the chicken wings are cooling, position the top oven rack in the top position and pre-heat the broiler to high. Line a large, rimmed cookie sheet with aluminum foil and set a wire cooling rack on top or use a bacon pan. Spray with non-stick cooking spray for easy cleaning. Set aside.
- Pout 1/3 of the honey garlic sauce on top of the chicken wings and toss to coat. Transfer the wings to the wire rack and place them under the preheated broiler for 3-4 minutes or until the wings start to get crispy and brown about 3-4 minutes.
- Remove the chicken wings from the oven and turn the wings and repeat on the remaining side.
- Once crispy and brown, toss the wings with half of the remaining sauce and sprinkle with sesame seeds.
- Serve immediately with the remaining sauce on the side for dipping! Enjoy!
If using frozen chicken wings, thaw the wings overnight in the fridge and add 3-4 minutes to the active cooking time.
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Amount Per Serving: Calories: 4564Total Fat: 337gSaturated Fat: 119gTrans Fat: 3gUnsaturated Fat: 191gCholesterol: 1115mgSodium: 5983mgCarbohydrates: 145gFiber: 6gSugar: 12gProtein: 232g
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Can I make honey garlic chicken wings ahead of time?
Yes, I recommend waiting to broil your chicken wings until just before serving otherwise you won’t have the deliciously crispy texture!
Alternatively, you can also mix up the honey garlic sauce early and store it in an airtight container in the fridge for 1-2 days.
How do I store leftovers?
Although these are so delicious I highly doubt you’ll have leftovers, you can store leftover honey garlic chicken wings in an airtight container in the fridge for up to 4-5 days. To reheat, I suggest using an air fryer to keep the crispy texture.
Can I use frozen chicken wings?
Yes, you can use fresh or frozen chicken wings in this recipe. If using frozen chicken wings, thaw the wings overnight in the fridge and add 3-4 minutes to the active cooking time.
Can I make this recipe gluten-free?
To make gluten-free honey garlic chicken wings, replace the soy sauce with coconut aminos.
These crispy honey garlic chicken wings are not only super simple but the perfect dinner, appetizer or snack whenever you’re craving some delicious chicken wings. Be sure to check out these great instant pot chicken wing recipes as well for more inspiration!