Categories: Instant Pot
Ingredients
- 3-4 pounds of frozen or fresh wings (we of course love and trust Shenandoah Valley Organic Wings)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup water (for Instant Pot)
- Creamy Honey Mustard Sauce from the Lexi's Clean Kitchen Cookbook
- 1/4 cup mayo, homemade or store-bought
- 1/4 cup Dijon mustard
- 2 tablespoon whole-grain mustard
- 3 tablespoon honey
- 2 teaspoon apple cider vinegar
Directions
- With paper towel, pat wings dry.
- In large bowl combine garlic powder, onion powder, salt and pepper. Add wings and toss in mixture.
- Set trivet in Instant Pot and add 1 cup of water, then set wings on top of trivet.
- Cook on high pressure for 6 minutes, or 12 minutes for frozen wings. Remember to turn the pressure valve to SEALING function before cooking.
- While wings cook, whisk together the ingredients for the honey mustard.
- Once done, use quick release function: turn knob to venting.
- Set oven to broil.
- When the pin drops, place wings on rimmed baking sheet with wire rack and broil for 7 minutes, rotating pan half way through, to crisp skin.
- Remove wings from oven and flip. Return to oven to crisp on other side for 7 minutes, rotating pan half way through.
- Once crisp, toss chicken wings with honey mustard and serve immediately with carrot, celery and red pepper sticks. Serve with additional honey mustard if desired!