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Practical Cooking Tips
- Pat the wings dry before cooking to help them get extra crispy.
- Use a wire rack on the baking sheet to allow air circulation and even cooking.
- Toss the wings immediately with garlic and parmesan while hot for better flavor coating.
Ingredients 0/12
Why You'll Love Making This
Step 1
Tos the chicken wings in a big bowl with garlic salt, onion powder, pepper, and paprika until they’re well coated. Pour some water into the bottom of your pressure cooker and place the trivet inside. Arrange the wings on the trivet, then close and lock the lid. Cook on high pressure for 6 minutes, allowing about 10 to 15 minutes for the pressure to build up.
Step 2
While the wings are cooking, preheat your oven to 525°F (270°C) and line a baking sheet with parchment paper. When the pressure cooking is done, carefully release the pressure using the quick-release method, then open the lid and transfer the wings to a large bowl.
Step 3
Mix together melted butter, olive oil, and minced garlic, then pour this over the wings. Give everything a good toss so the wings soak up all that flavor. Lay the wings skin side down on your prepared baking sheet.
Step 4
Pop them in the oven and bake for about 8 minutes. After that, switch your oven to broil and broil the wings for another 2 to 3 minutes to get the skin nice and crispy. Finally, toss the hot wings with grated Parmesan and some fresh parsley before serving.
