The big game is around the corner and you’re in charge of feeding a hungry crowd. You’re in luck because these Instant Pot tandoori chicken wings will have you winning the trophy for best host! Sticky, tangy, spicy, fall off the bone is exactly what you get when you make these using the Instant Pot. Your family will be begging for these in the weekly rotation and not just on game day.
Tandoori Chicken Wings
Prep time
Cook time
Total time
The big game is around the corner and you’re in charge of feeding a hungry crowd. You’re in luck because these Instant Pot tandoori chicken wings will have you winning the trophy for best host! Sticky, tangy, spicy, fall off the bone is exactly what you get when you make these using the Instant Pot. Your family will be begging for these in the weekly rotation and not just on game day.
Serves: 15-20
Ingredients
- Instant pot
- 2 pounds chicken wings thawed and split at the joint
- 1 box Shaan Tandoori Chicken Masala
- 1 tablespoon finely minced green chilies
- 1 tablespoon finely minced garlic
- 1 tablespoon paprika
- 1 teaspoon Salt
- 1 tablespoon cornstarch
- 2-3 tablespoons water
- 1 cupchicken broth
- Whisk
- Tongs
- Baking sheet covered with foil and lightly greased with oil
- Oven mitt
- Optional Garnish: Spring onions or cilantro
Instructions
- Keep the Instant Pot turned off
- Add in the spices: tandoori masala, chilies, garlic, paprika and salt
- Add the chicken broth to the pot and whisk until there are no lumps left
- Add the wings to the spice mix in the pot
- You can coat the wings with the spice mix (optional)
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Press MANUAL on the Instant Pot (high pressure)
- Set timer to 5 minutes
- Once the timer goes off, allow the pressure to naturally release (NPR) for 10 mins minimum
- After 10 minutes, turn the vent on top of the lid to venting to release any residual steam
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Remove the cooked wings on to your baking tray which is covered with foil and lightly greased
- Set aside the tray with the wings
- Turn on your oven to BROIL
- In a separate bowl, mix the cornstarch with 2 tablespoons of water to form a smooth slurry
- Turn on the Instant Pot to SAUTE mode
- Add the cornstarch to the tandoori sauce in the Instant Pot
- Mix the cornstarch well into the sauce to incorporate through
- Allow to simmer for 5 minutes until the sauce thickens
- Press CANCEL on the Instant Pot
- Using a spoon or ladle coat each of the wings thoroughly with the tandoori sauce
- Place the tray of wings on the top rack of your oven and leave the oven door open about an inch (this is to prevent steam from building up and to get crispy wings)
- Allow the wings to broil about 5-7 minutes
- Turn off the oven and carefully remove the tray of wings using an oven mitt
- Garnish, serve and enjoy!
Notes
Serving suggestion
You can garnish these wings with cilantro or spring onions.
You can make a dip out of greek yogurt, cumin powder, salt, black pepper, lemon and mint to serve with these wings to cool down the heat.
Variations
You can use any mix of spices/flavors to cook/glaze your wings in: lemon pepper, garlic parmesan, asian chile, bbq, etc. Always make sure you have enough water with the sauce to prevent the burn signal when cooking.
You can garnish these wings with cilantro or spring onions.
You can make a dip out of greek yogurt, cumin powder, salt, black pepper, lemon and mint to serve with these wings to cool down the heat.
Variations
You can use any mix of spices/flavors to cook/glaze your wings in: lemon pepper, garlic parmesan, asian chile, bbq, etc. Always make sure you have enough water with the sauce to prevent the burn signal when cooking.
