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Salt and Pepper Chicken Wings Air Fryer

Salt & Pepper Chicken Wings in the Instant Pot

Mouth watering Salt & Pepper Chicken Wings in your instant pot your family will go nuts over. We start the wings in a marinade of salt, pepper, butter, olive oil, and a whole head of garlic and after they have been pressure cooked and roasted, they are tossed in sesame oil, peanut oil, garlic, and green onions.
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Course: Main Course
Cuisine: American, Chinese
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: David Wayne
Cost: $12


  • Pressure Cooker
  • Air Fryer or Broiler
  • Large Mixing Bowl
  • Small Bowl
  • Sharp Knife
  • Cutting Board


  • ~3.5 lbs Chicken Wings cut into segments
  • 1 Tbsp Olive Oil to rub into the instant pot
  • 1/2 cup water for the instant pot


  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper fresh ground
  • 3 Tbsp Butter unsalted melted
  • 2 Tbsp Olive Oil
  • 1 Head Garlic diced
  • 1 tsp Granulated Garlic or garlic powder
  • 1/2 tsp Granulated Onion or onion powder

Toss Sauce

  • 2 Tbsp Sesame Oil
  • 1 Tbsp Roasted Peanut Oil good quality
  • 1 tsp Granulated Garlic or garlic powder


  • Deskin and dice head of garlic
  • Melt 3 Tbsp butter in the microwave or stovetop
  • Add butter, diced garlic and all other marinade ingredients to a large mixing bowl or gallon ziplock bag and mix ingredients
  • Cut wing tips off and cut the wings into segments through the elbow joint
  • Add wings to the marinade and mix well to completely cover the chicken wings
  • Cover the bowl with plastic wrap or aluminum foil or seal your ziplock bag and let marinate for at least 1 hour in the refrigerator (I start mine in the morning)
  • Add sesame oil, peanut oil, and 1 tsp granulated garlic to a small bowl or dish
  • Slice 3-4 green onions into small pieces and add to the oil and granulated garlic
  • Stir the ingredients together, cover the bowl and let sit in the fridge
  • Add 1 Tbsp olive oil to the cold instant pot and rub into the pot with a paper towel
  • Add 1/2 cup water to the instant pot and place the trivet inside the instant pot
  • Stack the marinated chicken wings on top of the trivet scraping all of the marinade from the bowl on top of the chicken wing pile
  • Put the instant pot lid on, seal the pressure release valve, and pressure cook for 15 minutes with a 10 minute natural pressure release
  • After the 10 minutes of natural pressure release are finished, open the valve to release the pressure
  • Preheat your air fryer to 400 degrees or broiler to high
  • When the pin drops, remove the instant pot lid
  • Oil the hot air fryer basket or pan for the broiler
  • Using tongs, move chicken wings from the instant pot to the air fryer basket or pan leaving just enough room between wings for hot air to move around the wings
  • I did two batches of wings in the air fryer
  • If using your broiler, put the pan on the middle oven rack so the wings do not burn
  • Roast the chicken wings in the air fryer or broiler at 400°F for 10 minutes flipping after 7 minutes
  • Keep an eye on them so they do not burn, you can cook them longer if you'd like them more crispy
  • Move the wings to a plate and cover with aluminum foil while you roast the last batch of wings
  • Add the green onion sesame oil mix (toss sauce) to a large mixing bowl and then add the wings
  • Toss the wings in the toss sauce until they are completely covered (I use tongs to spin the wings around)
  • Plate the wings and enjoy!



Serving: 5pieces