These tandoori chicken wings are finger-licking good! The instant pot makes these wings fall-off-the-bone tender and helps to reduce the cook time. Finish them up in the oven to help the skin crisp up a bit and you’ve got the perfect party appetizer!
These instant pot tandoori chicken wings are most tender wings you’ll ever eat!
How does the meat get to be so tender? Steaming the wings is key and makes them nearly fall-off-the-bone!
There are three steps to cooking these wings:
- Steam the chicken wings in an instant pot. This will cook them through and make them tender.
- Coat them in a flavorful spiced yogurt sauce with (my homemade) tandoori seasoning.
- Pop them in the oven for a quick roast.
You can easily adapt this recipe and change the flavor of the wings!
I like to first cook the wings THEN add sauce right before putting them in the oven to crisp up. The reason for this is so that the coating/sauce doesn’t all melt off the wings and sink to the bottom of the instant pot. That would result in wasted sauce and wasted flavor and that would be sad.
This post is really more of a recipe for how to cook chicken wings in an instant pot – because once you follow my method, you can make any flavor you’d like by using a different sauce or spice blend.
You don’t want to skip the final roast in the oven – that’ll give you that baked wing crispiness and help the sauce really stick to the wings.
Tandoori Wings Make the Perfect Party App or Game Day Snack!
What makes for a great party appetizer? Lip-smacking finger food of course! That’s exactly what these tandoori wings are. They’re obviously perfect for game days as well.
Speaking of game days, my alma mater, UVA, recently won the NCAA men’s bball championship! My husband has been on cloud nine since it happened. My toddler is on board too – wahoowa!!
Enjoy these tandoori spiced wings!
- 25 wings approx 2.5 pounds
Tandoori Wing Sauce
- 1 cup yogurt
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 ½ teaspoons coriander powder
- ½ teaspoon cayenne adjust to taste
- ½ teaspoon garam masala
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cumin
- ¼ teaspoon ground fennel
- Pinch ground cloves
- Place 2 cups of water into the steel inner pot, then place a steamer basket inside. Place the wings in the steamer basket. Secure the lid, close the pressure valve and cook for 10 minutes at high pressure. Quick release. Use tongs to place the wings on a paper- towel lined plate and pat them dry.
- Preheat the oven to 425°F. Prepare a large foil-lined pan and then place a wire rack on top of the pan. Set aside.
- Prepare the tandoori wing sauce by combining all of the remaining ingredients together in a large bowl. Set aside.
- Put the wings in the large bowl with the wing sauce and toss, then place them onto the wire rack sitting on top of the foil-lined sheet pan.
- Bake the wings at 425°F for 5 minutes. Then take the wings out of the oven. Using a basting brush, add more sauce onto the wings. Place the wings back into the oven for an additional 10 minutes or until the skin is crisp to your liking.