Hot Honey Chicken Wings Made in Your Pressure Cooker
Crispy hot honey chicken wings—sweet, spicy, and irresistibly sticky! Perfect for game day, parties, or a flavorful dinner with a kick.
Equipment
- 1 Mixing Bowls
- 1 Pot
Ingredients
Ingredients
- 2 lbs Chicken Wings
- 2 teaspoon Lemon Pepper Seasoning
- 2 teaspoon Cajun Seasoning
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 3 tablespoon Vegetable Oil
- 2 tablespoon Hot Sauce
- 1 tablespoon Baking Powder
- ¼ cup Cornstarch
- 4 tablespoon Salted Butter
- ½ cup Honey
- ½ cup Hot Sauce
- 1 tablespoon Lemon Juice
- 1 teaspoon Red Pepper Flakes
- ½ teaspoon Cayenne Pepper (more or less as desired)
Instructions
Instructions
- Toss your wings with lemon pepper, Cajun seasoning, garlic powder, onion powder, vegetable oil, hot sauce, and baking powder.
- Sprinkle the cornstarch over the wings and toss again till they’re all coated.
- Pop them in your pressure cooker. Lock the lid and set it for 10 minutes on high pressure. When done, go for a natural release for about 5 minutes then quick release any leftover pressure.
- Carefully open the lid and spot your wings looking tender and juicy. Now lay them on a baking sheet lined with parchment paper. Bake at 400°F for 15 minutes to crisp them up good. Flip halfway through.
- While they bake, melt the butter and mix in honey, hot sauce, lemon juice, red pepper flakes, and cayenne for your hot honey glaze. When wings are out, toss them in that sticky sauce till they’re glistening.
Notes
If your cajun seasoning has salt, try not to add too much additional salt to prevent the wings from being too salty. Toss the wings in sauce after they’re cooked and crispy—adding sauce too soon can make them soggy. Crispy wings are best enjoyed fresh—don’t let them sit too long or they’ll lose their crunch! Pat the wings completely dry with paper towels before seasoning or coating. For extra crispy skin, let them air-dry on a rack in the fridge for a few hours (or overnight) before cooking.