Instant Pot Tandoori Chicken Wings

Instant Pot Tandoori Chicken Wings

  • Author: My Heart Beets
  • Yield: 4 1x
  • Method: Instant Pot
  • Cuisine: Indian


These tandoori chicken wings are so tasty and easy to make! You just steam the wings in the pressure cooker, coat them in a flavorful spiced yogurt sauce and then pop them in the oven so they develop a nice crust. You can do this with any sauce!


  • 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


  1. 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.
  2. 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.
  3. Prepare the tandoori wing sauce by combining all of the remaining ingredients together in a large bowl. Set aside.
  4. When the wings are done, open the valve to quick release any remaining pressure. Use tongs to place the wings on a paper- towel lined plate and pat them dry.
  5. 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.
  6. 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.