Ingredients
6
6 servings
- •3 pounds chicken wings, separated into drumettes and wingettes
- •1 teaspoon garlic salt
- •1 teaspoon onion granules
- •¼ teaspoon ground black pepper
- •1 pinch paprika
- •½ cup water
- •2 tablespoons melted butter
- •1 tablespoon olive oil
- •3 tablespoons minced garlic
- •¼ cup shredded Parmesan cheese
- •½ teaspoon dried parsley
Instructions
- Place chicken in a large mixing bowl and toss with garlic salt, onion granules, pepper, and paprika.
- Pour water in the bottom of a multi-functional pressure cooker (such as an Instant Pot®). Place a trivet in the bottom of the pot and add chicken wings. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, preheat the oven to 525 degrees F (270 degrees C). Line a baking sheet with parchment paper.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer wings to a large bowl.
- Mix together melted butter, olive oil, and garlic in a bowl; pour over cooked wings. Toss to combine. Place wings, skin side down, on the prepared baking sheet.
- Bake in the preheated oven for 8 minutes. Turn on the oven's broiler and broil for an additional 2 to 3 minutes. Remove wings from oven. Toss hot wings with Parmesan cheese and parsley.
Nutritional Facts
Per 6 servings
- Calories: 213
- Carbohydrate: 1g
- Fat: 17g
- Fiber: 0g
- Protein: 14g
- Sugar: 0g
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