Instant Pot Tandoori Chicken Wings
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Instant Pot Tandoori Chicken Wings

Course Appetizer / Snack
Cuisine American, Indian
Keyword Instant Pot Chicken Wings, Instant Pot Chicken Wings for Superbowl, Instant Pot Tandoori Chicken Wings
Prep Time 10 minutes
Cook Time 27 minutes
Time to come to pressure and for natural pressure release 15 minutes
Total Time 37 minutes
Servings 2 servings
Calories 490kcal
Author Manju

Ingredients

  • 1 lb chicken wings
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 1 tbsp tandoori masala
  • 2 tbsp yogurt

For the rub while in the oven

Instructions

  • Marinate wings with the salt, crushed black pepper, 1 tbsp tandoori masala and 2 tbsp yogurt for 10 minutes.
  • Pour 1 cup water into the inner pot of the Instant Pot. Place a steamer basket inside it and place the chicken wings in it. Close the lid of the Instant Pot. 
  • Turn the pressure knob on the lid to sealing position. Press MANUAL and adjust time to 7 minutes. 
  • Meanwhile, preheat the oven to 350F.
  • Once cooked, wait for pressure to release naturally (NPR / Natural Pressure Release), turn the pressure knob to release and open the Instant Pot.
  • Line a baking sheet with parchment paper and lay the wings on it. 
  • Mix together the "rub for while in the oven" - yogurt, tandoori masala and oil. Brush generously over the top side of the chicken wings.
  • Bake for about 5-10 minutes until the yogurt paste looks cooked.
  • Now, flip over the chicken wings and brush the other side with the yogurt paste. Bake for another 10 mins or so, till the wings are crispy and the yogurt rub is all cooked.
  • If needed, turn the broil on to crisp it up a little more, for about 2 minutes or so. 
  • Serve with a side of cilantro mint yogurt chutney to dip in.

Nutrition

Serving: 0.5lb | Calories: 490kcal | Carbohydrates: 3g | Protein: 24g | Fat: 42g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 693mg | Potassium: 268mg | Sugar: 2g | Vitamin A: 4.2% | Vitamin C: 1% | Calcium: 7.5% | Iron: 7.1%