These Instant Pot Sticky Wings are irresistibly delicious and addictive—tender, juicy, and falling off the bone. Perfect for parties, they’re a crowd-pleasing finger food everyone will love.
Few things say celebration like a platter of chicken wings. They’re the ultimate party food—fun, shareable, and full of flavor.
This year I almost skipped wings for Super Bowl Sunday, trying to change things up. But let’s be honest: wings are a staple in my kitchen. My dry-rubbed baked wings are on repeat, and still everyone looks forward to them.
In the end I compromised by keeping wings on the menu but switching up the flavor profile: sticky, honey-soy wings that are finger-licking good.
What you will need to make these Instant Pot honey-soy sticky wings
- An Instant Pot — I use a 6 qt model for most recipes.
- About 3 lb chicken wings (or more for a crowd).
- Coconut aminos or regular soy sauce as an alternative.
- Dark amber honey for a rich, caramelized flavor.
- Molasses to deepen and balance the sweetness.
- Fresh garlic, minced, plus optional sesame seeds or scallions for garnish.
How to make Instant Pot sticky wings
- Pat the wings dry and season with salt and pepper.
- Pour 1 cup water into the Instant Pot and place the trivet inside. Arrange the wings on the trivet—it’s fine if they overlap.
- Close the pot, set to high pressure, and cook for 10 minutes. Allow a 5-minute natural pressure release, then quick-release the remaining pressure.
- Transfer the wings to a large sheet pan in a single layer and bake at 450°F for about 15 minutes to crisp the skin.
- While the wings bake, wipe out the Instant Pot, set it to Sauté, and combine coconut aminos (or soy), honey, molasses, and minced garlic. Cook, stirring occasionally, until the sauce reduces and thickens slightly, about 12–15 minutes.
- When the wings are crisped, return them to the Instant Pot and toss in the honey-soy sauce on Sauté for up to 5 minutes so they glaze evenly.
- Arrange the wings on a serving platter. The sauce will thicken and become sticky as it cools. Garnish with sesame seeds or sliced scallions if desired, and serve with lemon wedges on the side.
Take your celebration to the next level with these appetizers
Try other crowd-pleasing recipes like Dry-Rubbed Baked Chicken Wings, Low-Carb Jalapeño Sliders, Instant Pot Spare Ribs, Sriracha Mayo Deviled Eggs, or Bacon-Wrapped Asparagus for a varied party spread.
If you try this Instant Pot Sticky Wings recipe, please leave a comment or rating—I love hearing from you and try to respond to every message. Tag me on Instagram for a possible shoutout or chance to be featured!
Instant Pot Sticky Wings
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Equipment
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Instant pot
Ingredients
- 3 lb chicken wings
- salt and pepper, to taste
- 1 cup coconut aminios or soy
- 1/2 cup honey
- 2 tbsp Molasses
- 4 cloves garlic, minced
- sesame seeds or scallions (optional)
Instructions
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Spread wings on a large sheet pan, pat dry, and season with salt and pepper.
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Add 1 cup water to the Instant Pot, place the trivet, and stack the wings on top.
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Lock the lid and cook on high pressure for 10 minutes. Allow 5 minutes NPR, then quick-release remaining pressure.
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Transfer wings to the sheet pan in a single layer and bake at 450°F for 15 minutes to crisp the skin.
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Empty and dry the Instant Pot, then set to Sauté mode.
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Combine coconut aminos (or soy), honey, molasses, and minced garlic in the pot. Sauté while the wings bake, stirring occasionally, until the sauce thickens slightly.
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Return baked wings to the pot and sauté for up to 5 minutes so they become well glazed. Transfer wings to a serving platter—the sauce will thicken as it cools.
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Pour any remaining sauce into a dipping bowl and garnish wings with sesame seeds or scallions if desired. Serve with lemon slices.
Nutrition information is automatically calculated and should be used as an approximation.