Instant Pot / Pressure Cooker Teriyaki Chicken Wings

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These Instant Pot / Pressure Cooker Teriyaki Chicken Wings are cooked in a delicious sauce so they’re tender and juicy, then crisped up in the oven so they’re sticky and sweet. Serve them for the upcoming big game!

Instant Pot / pressure cooker teriyaki chicken wings placed in a tin and ready to serve.

Teriyaki Chicken Wings are a Super Bowl tradition for my husband’s family. We’re hosting the game-day party this year, and I knew I could make this recipe so much easier in the pressure cooker. 

Using my pressure cooker, I was able to cook from frozen, skip the marinade, and still have fall-apart tender chicken wings. No one even noticed we skipped the oven!

New for 2020: Updated instructions for making these wings in your Instant Pot Duo Crisp, Ninja Foodi, Instant Pot Air Fryer Lid, or Mealthy Crisp Lid.

Serve Instant Pot Chicken Wings for the Big Game

Go wing crazy this year and make THREE different types of wings! Pair these Teriyaki Chicken wings with these Instant Pot BBQ Chicken Wings and my Buffalo Wings with Blue Cheese Sauce (page 136).

Other game day foods I’m serving this year:

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Pressure cooker teriyaki chicken wings made from fresh or frozen wings.m in front of Instant Pot

Making Pressure Cooker Teriyaki Chicken Wings in an Instant Pot

This Teriyaki Chicken Wings recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL. 

Chicken wings are so quick and easy to make in your pressure cooker. An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use, and your Instant Pot can help you create these delicious Pressure Cooker Teriyaki Chicken Wings! 

The Instant Pot allows you cook cook the wings quickly and without having to marinade for hours before cooking.

Instant Pot Teriyaki Chicken wings, ready to serve in a tin with carrots and celery and extra dipping teriyaki sauce

How to Split Chicken Wings

Grocery stores stock the wings whole and separated. Whole wings are often a little cheaper, but it can be a little intimidating to separate them if you’ve never done it before.

Don’t worry—it’s easy. Use a sharp knife or kitchen shears. (I prefer shears.)

Chicken wings are made of three parts joined at two joints—the drumette, the wingette (flat), and the tips. Locate the joint and pull to find the space between the joints. Fit the shears in this space and cut—the shears should move easily in the space between the bones. 

Save the wing tips for making chicken stock in the pressure cooker.

Instant Pot chicken wings served in a tin with a dipping sauce side.

Can I Cook Instant Pot Chicken Wings from Frozen?

If you want to skip separating the wings, most grocery stores sell frozen chicken wings that are already separated. Just pour the bag of frozen wings right into your Instant Pot!

The cook time is the same for fresh or frozen wings, but frozen wings will add at least another 10 minutes to the time it takes for your pressure cooker to come to pressure.

Frozen chicken wings will also release more liquid, so you’ll need to use more cornstarch to thicken.

Instant Pot Teriyaki chicken wings after sauteeing but before pressure cooking stacked inside an Instant Pot

Can I Cook Instant Pot Chicken Wings without the Alcohol?

This recipe uses white wine, lemon juice, and honey to make the teriyaki sauce. ; however, if you’re looking for a shortcut, a reader sent me a recipe for his favorite teriyaki wings that starts with a bottle of teriyaki sauce. I love both versions, so I included both in this post. You can decide what to make based on the ingredients you have on hand.

While the recipe calls for a dry white wine like Sauvignon Blanc. However, Cook’s Illustrated found that you could also substitute a dry vermouth in recipes that call for white wine. Dry vermouth has the advantage of being able to store in the refrigerator for months, so it’s a great option if you don’t often have wine on hand.

If you prefer not to use alcohol, you can also use the same amount of chicken broth plus 1 teaspoon of an acid like lemon juice or white wine vinegar.  

Making the Teriyaki Sauce

Before thickening the teriyaki sauce, I like to like to pour the liquid through a strainer and fat separator. This will lead to beautiful, smooth sauce for additional dipping.

When cooking from frozen, chicken wings will release more moisture and make the sauce quite thin. To offset this, you may need an additional tablespoon or two of cornstarch mixed with an equal amount of water. Add 1 tablespoon at a time. (But remember, the sauce thickens as it cools, so don’t add too much cornstarch.) 

Teriyaki chicken wings browned up with the Instant Pot Air Fryer Lid in an air fryer basket.

Can I Use My Air Fryer Lid Attachment?

I LOVE using my air fryer lid to make these wings! It’s so fun to just crisp them up without using your oven!

We tested this with our Instant Pot Air Fryer Lid (review coming soon) in our 6-quart Instant Pot Duo Nova.

We were able to fit 16 wings on the double layer air fryer basket—8 on the bottom rack and 8 on the top rack. If we had used the 8-quart Instant Pot Duo Crisp or the 8-quart Ninja Foodi, I think we could have been able to fit them all.

Since it was difficult to flip the lower wings midway through, we skipped that step. (If you want to do it, though, you could!) If you don’t flip, the top layer of wings was browned on top, while the bottom layer of the basket was browned on the bottom.

Let me know if this makes it on your game day menu!

Instant Pot / pressure cooker teriyaki chicken wings placed in a tin and ready to serve.

Pressure Cooker / Instant Pot Teriyaki Chicken Wings

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 6 minutes
Additional Time: 20 minutes
Total Time: 36 minutes
Course: Chicken
Cuisine: American
These tender Instant Pot Teriyaki Chicken Wings pressure cook in a delicious, homemade teriyaki sauce, then get browned sticky and sweet in your oven with your air fryer lid.
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  • 4 pounds chicken wings about 20, split at the joints and trimmed
  • ½ cup soy sauce
  • ¼ cup sake mirin, or dry white wine
  • 1 tablespoon vegetable oil or sesame oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • ¼ teaspoon ground ginger
  • ¼ teaspoon dry mustard
  • 2 tablespoons cornstarch*
  • 2 tablespoons cold water*


  • To Make the Teriyaki Chicken Wings
  • In the pressure cooking pot, stir together the soy sauce, white wine, vegetable oil, lemon juice, lemon zest, honey, garlic, ginger, and dry mustard. Add the wings.
  • Lock the lid in place. Select High Pressure and 6 minutes cook time.
  • When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
  • Use a slotted spoon to transfer the wings from the cooking pot to a plate. Set aside.
  • In a small bowl, stir together cornstarch and cold water. Add the cornstarch slurry to the sauce in the cooking pot. Select Saute and stir until sauce thickens. Return the chicken wings to the cooking pot and stir to coat the wings with the teriyaki sauce.
  • To Finish with an Air Fryer Lid (Ninja Foodi, Instant Pot Duo Crisp, etc.)
  • Transfer the wings and sauce to a bowl and set aside. Remove the cooking pot and rinse well to ensure no residue is stuck. Return the cooking pot to the pressure cooker housing. Unplug pressure cooker. 
  • Place the wings on the air frying rack. If desired, use a basting brush to spread additional teriyaki sauce the chicken wings. Place the rack in the cooking pot.
  • Set the air fryer lid security on top of your pressure cooker. Select the Air Fry setting. Set the temperature to 400°F and a 6 minute cook time.
  • When the cook time ends, carefully remove the air fryer lid and place it on the cooling pad. Use tongs to remove the wings and serve immediately.
  • To Finish in an Oven
  • Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Place a wire rack on the prepared sheet and spray generously with nonstick cooking spray.
  • With tongs, place the coated wings on the prepared rack. Place the wings under the broiler for 3 to 5 minutes until they start to brown. Remove the pan from the oven and turn the wings over. If desired, coat the wings with additional teriyaki sauce. Broil the second side for another 3 to 5 minutes until the wings start to brown. Watch them closely so that they don’t burn.


*If you are cooking from frozen, the chicken will release more water than if cooking from fresh. To help the sauce reach a thicker consistency, you may need to use an additional tablespoon of cornstarch and water.
It will take about 10 minutes for the pot to come to pressure. When cooking wings from frozen, add another 10 minutes to time it takes to come to pressure.
This recipe makes a generous amount of teriyaki sauce. My family likes to save the extra and serve it over rice.


Serving: 1g | Calories: 1053kcal | Carbohydrates: 37g | Protein: 53g | Fat: 76g | Saturated Fat: 26g | Polyunsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 2357mg | Fiber: 2g | Sugar: 4g

Shortcut Instant Pot wings  on a cooking rack ready to baste with sauce and go into the oven to broil

Shortcut Teriyaki Chicken Wings

We have the best readers here at Pressure Cooking Today! 

Several years ago, Nicholas emailed me to share a Teriyaki Chicken Wings recipe that turned out awesome. He said it was “Very quick and the sauce is delicious. I doubled the recipe with no problem. And you can skip the overnight marinade if you need.”

When I’m in a hurry or don’t have the wine on hand, I’ll make up a batch of these shortcut wings. They’ve always turned out fantastic for me as well.

If you don’t want to make your own teriyaki sauce, this Shortcut Instant Pot Teriyaki Chicken Wings recipe is a great option!

Shortcut Instant Pot wings  on a cooking rack ready to baste with sauce and go into the oven to broil

Shortcut Pressure Cooker / Instant Pot Teriyaki Chicken Wings

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 7 minutes
Additional Time: 10 minutes
Total Time: 27 minutes
Course: Chicken
Cuisine: American
A longtime Pressure Cooking Today reader sent me this recipe for Teriyaki Chicken Wings that comes together very quick and makes a great sauce.
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  • 2 to 3 pounds chicken wings drum and wings separated
  • 6 tablespoons sesame oil can substitute vegetable oil if needed
  • 1 cup low sodium teriyaki sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon crushed red pepper
  • Toasted sesame seeds for garnish


  • Combine chicken wings, 4 tablespoons sesame oil, teriyaki sauce, lemon juice and sugar in a large bowl or ziplock bag; refrigerate for at least 2 hours or overnight (recommended).
  • Select Saute and add 2 tablespoons sesame oil to the cooking pot. When oil is hot, using tongs, remove chicken wings from marinade (reserving marinade) and place wings in cooking pot to brown. Stir around, lightly browning wings on all sides.
  • Pour marinade over browned wings. Lock lid in place, select High Pressure and 7 minutes cook time. When the timer sounds, turn off the pressure cooker and allow pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops, carefully remove lid.
  • With tongs, remove wings and place on cookie sheet and place in oven under broiler or 400°F oven until crispy, for 6 to 8 minutes.
  • Serve with toasted sesame seeds and crushed red pepper flakes.


* be sure to account for the marinade time in making this recipe


Serving: 1g | Calories: 1446kcal | Carbohydrates: 54g | Protein: 64g | Fat: 108g | Saturated Fat: 33g | Polyunsaturated Fat: 67g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 2645mg | Fiber: 3g | Sugar: 17g

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Collage of Instant Pot teriyaki chicken wings in the process of being made from scratch.

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