Ingredients
3 pounds chicken drumettes/wings
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons salt, divided
1 teaspoon black pepper
1 cup water
5 large garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1/3 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, toss chicken wings with garlic powder, onion powder, 1 teaspoon salt, and pepper.
Place water in the Instant Pot, insert the trivet, then arrange the wings on the trivet. Seal the lid and set to high pressure for 6 minutes. It will take about 15 minutes to pressurize.
While the Instant Pot is working, preheat your oven to 525°F (274°C) and position a rack in the middle.
Once cooking is complete, perform a quick release of pressure, which should take about 2-3 minutes.
Remove wings from the Instant Pot and place in a bowl. Combine melted butter, olive oil, minced garlic, and ½ teaspoon salt in a small bowl; pour over wings and toss.
Arrange the wings skin-side down on a parchment-lined baking sheet. Bake for 8 minutes, then switch to broil for an additional 2-3 minutes to crisp the skin.
Toss hot wings with Parmesan cheese, remaining salt, and parsley. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 16 minutes