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!
Instant Pot Tandoori Chicken Wings
Instant Pot Tandoori Chicken Wings
Ingredients
- 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
Instructions
- 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.
Protima says
Hi Ashley,
Can I start with frozen wings or do they need to be thawed for this recipe?
Thanks,
James Walker says
You did it again! These wings were great. So tasty and easy to make. Thank you!
Ashley - My Heart Beets says
James, that’s so great to hear! I’m glad you liked the wings 🙂
Rajinder says
Hi Ashley, made chicken wings today and they were very tasty….spiced it up and enjoyed them, will make them again😊
Ashley - My Heart Beets says
Thanks, Rajinder! I’m so glad you liked the wings 🙂
Sam says
These wings turned out amazing, made them tonight for super bowl. This was the first time I ever made wings. They came out moist, perfectly cooked and well coated with homemade tandoori masala sauce. Can you please clarify if we should do a quick pressure release ? After how many minutes? It wasn’t clear from instructions above. I let it do a natural release but it took over 30 minutes after 10 minutes of pressure cook time. I didn’t put them for too long in the oven afraid it would over cook. Next time I would like to keep them longer in the oven and broil for a few minutes to get a more crispy coating.
Ashley - My Heart Beets says
Hi Sam, I’m so glad you liked this recipe! And yes, this recipe calls for a quick pressure release. I just rewrote the instructions to make that clear, so thank you for asking!
Nita says
If you don’t have a steamer basket, can you lay the wings on the trivet?
My Heart Beets says
Yes 🙂
Clint says
I used frozen wings, used the same amount of time, everything came out great. I may leave them in a little longer in the oven to get them crispier the next time I make them but no complaints the first time.
My Heart Beets says
Clint, that’s so great to hear! Thanks for letting me know how the wings turned out for you 🙂
Raima says
Can you double the recipe and still do it one batch in the IP? I’d like to make 10 lb for a party.
My Heart Beets says
I think a double batch may overcrowd the IP but you can try!
Ashley Rose says
This looks exciting. Are these wings skinless?
My Heart Beets says
nope they have skin!
Ashley Rose says
these were so delicious!!! i can’t believe i made chicken wings!!
If i wanted to make the skin super crispy do you think broiling at the end would be a good idea? would that ruin in??
My Heart Beets says
I’m so happy to hear that!! And yes you can definitely broil the wings to make the skin more crisp!
A R says
Hi! If I wanted to just bake the chicken wings and not use the IP, what temp and length of time would you recommend?
Maya Aras says
Hi! Can’t wait to try this. Can I throw a frozen bag of wings into the IP or do the wings need to be thawed before going into the IP? If I use a frozen bag would you do anything different with IP time? Thanks!
My Heart Beets says
Maya, I’ve only tried this with thawed wings but I think frozen should be fine too, especially since it goes into the oven after! Let me know how it goes!
Maya aras says
Tried it with a frozen bag of wings and just increased the time to 14 minutes high pressure in the IP. Everything else I followed your directions. It turned out great! Thanks for all the great recipes, I tell all my friends about this website. =)
My Heart Beets says
Hi Maya! I’m so happy to hear that! Thanks for letting me know how the wings turned out for you and thank you so much for telling your friends about my site!
Maneesha says
Soo delicious! My family devoured these!! I definitely agree with you about first cooking the wings and then adding the sauce! It makes such a difference!
My Heart Beets says
Maneesha, I’m so happy to hear that!! Thank you for letting me know how the tandoori wings turned out for you! 🙂
stephanie gleason says
Could you do something similar with chicken fingers?