How Long to Cook Frozen Chicken Wings in a Pressure Cooker: The Ultimate Guide

Looking for a quick way to prepare chicken wings without thawing them first? You’re not alone! As a busy home cook, I’ve discovered that pressure cookers are absolute game-changers when it comes to cooking frozen meats especially chicken wings. Let me share with you everything I’ve learned about how long to cook frozen chicken wings in a pressure cooker and some tips to make them absolutely delicious.

The Short Answer

For frozen chicken wings in a pressure cooker, the ideal cooking time is 10-12 minutes on high pressure. This is the sweet spot that ensures your wings are thoroughly cooked while remaining juicy and tender.

However. there are some factors that might affect this cooking time

• The size of your wings
• Your specific pressure cooker model
• How many wings you’re cooking at once
• Your desired level of tenderness

Why Use a Pressure Cooker for Frozen Wings?

Before we dive deeper into cooking times, let’s talk about why pressure cooking frozen wings is such a great option:

1. Speed: Pressure cookers can cook frozen wings in a fraction of the time compared to conventional methods
2. Moisture: The sealed environment keeps all those delicious juices locked in
3. No Need to Thaw: You can cook directly from frozen, saving you valuable prep time
4. Safety: Pressure cookers thoroughly cook frozen meat, eliminating harmful bacteria

Step-by-Step Guide to Cooking Frozen Wings

Here’s my tried-and-tested method for cooking frozen wings in a pressure cooker:

What You’ll Need:

• Frozen chicken wings
• Pressure cooker (any model will work)
• 1 cup of liquid (water, broth, or sauce)
• Seasoning of your choice
• Trivet (optional but recommended)

Step 1: Add Liquid to the Pot

Pour 1 cup of liquid into the bottom of your pressure cooker. This is necessary to create steam and pressure. I usually go with chicken broth for extra flavor, but water works just fine too.

Step 2: Prepare and Place the Wings

If your wings are clumped together, you can run them under cold water briefly to separate them. Place them on the trivet (if using) or directly in the liquid.

Step 3: Season Your Wings

While you can always season after cooking, I find that adding some basic seasonings like salt, pepper, and garlic powder before cooking infuses more flavor.

Step 4: Seal and Cook

Close the lid of your pressure cooker, set the valve to “sealing,” and set it to cook on high pressure for 10-12 minutes.

Step 5: Release the Pressure

Once the cooking cycle is complete, allow for a natural pressure release for 5-10 minutes, then carefully switch the valve to venting to release any remaining pressure.

Step 6: Check for Doneness

The internal temperature of your wings should reach 165°F (74°C). If they haven’t reached this temperature, you can seal the cooker again and cook for an additional 2-3 minutes.

But Wait! They’re Not Crispy!

The one downside of pressure cooking wings is that they won’t have that crispy exterior that many people love. But don’t worry, I’ve got solutions for that too!

Crisping Methods:

Oven Broiler Method:

1. Preheat your broiler to high
2. Place the cooked wings on a baking sheet
3. Broil for 5-10 minutes, turning halfway through, until they reach your desired crispiness

Air Fryer Method:

1. Preheat air fryer to 400°F (204°C)
2. Add the cooked wings to the basket
3. Air fry for 8-10 minutes, flipping halfway through

Flavoring Your Wings

One of the best things about wings is how versatile they are! Here are some of my favorite ways to flavor them after they’re cooked:

Buffalo Style:

Toss in a mixture of melted butter and hot sauce for that classic buffalo flavor.

BBQ Wings:

Coat in your favorite BBQ sauce and then crisp them up for sticky, delicious wings.

Asian-Inspired:

Mix soy sauce, honey, ginger, and garlic for a sweet and savory coating.

FAQs About Pressure Cooking Frozen Chicken Wings

Can I cook fresh wings the same way?

Yes! For fresh wings, reduce the cooking time to 8-10 minutes.

Do I need to thaw the wings first?

Nope! That’s the beauty of pressure cooking – you can cook directly from frozen.

Can I stack the wings in the pressure cooker?

Yes, but try not to overcrowd them. If you’re cooking a large batch, you might need to add an extra minute or two to the cooking time.

Can I add sauce during cooking?

It’s best to add sauces after pressure cooking, especially if they contain sugar which can burn. Use water or broth during cooking, then toss in sauce afterward.

What if my wings aren’t fully cooked?

If your wings haven’t reached 165°F (74°C) internal temperature, simply put them back in the pressure cooker for another 2-3 minutes.

My Personal Experience

I gotta tell you, I was skeptical at first about cooking frozen wings in my pressure cooker. But after trying it a few times, I’m completely sold! The wings come out super juicy, and with that extra step of crisping them up in the oven or air fryer, they’re just as good as any restaurant wings.

The best part? I can go from “oops, forgot to thaw the wings” to “dinner’s ready!” in less than 30 minutes. That’s a win in my book!

Tips for Perfect Pressure Cooker Wings

1. Don’t Overload: Avoid cramming too many wings into your pressure cooker at once
2. Season Wisely: Remember you can always add more seasoning later, but you can’t take it away
3. Temperature Check: Always verify internal temperature with a meat thermometer
4. Crisp After Cooking: For the best texture, always take that extra step to crisp them up
5. Experiment with Liquids: Try using different broths or adding a splash of vinegar to the cooking liquid

Storing and Reheating Leftover Wings

If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 4 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes or in an air fryer for 5-6 minutes to regain their crispiness.

Conclusion

Cooking frozen chicken wings in a pressure cooker is a game-changer for quick, delicious meals. With a cooking time of just 10-12 minutes on high pressure, you can have perfectly cooked wings ready to be crisped up and flavored however you like.

Whether you’re preparing for game day, a party, or just a weeknight dinner, this method saves time without sacrificing flavor. So next time you realize you forgot to thaw those wings, don’t worry—your pressure cooker has got you covered!

Have you tried cooking frozen wings in your pressure cooker? What’s your favorite way to flavor them? I’d love to hear about your experiences in the comments below!