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Home / Recipes / Air Fryer / Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

April 12, 2016 By Jill Selkowitz / 12 Comments Updated July 30, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings use both a Pressure Cooker and an Air Fryer, for moist meat and crisp skin.

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

So, I have recently been trying out a new Large Air Fryer and am totally impressed. One of the things I wanted to do, was to do a side by side test with my famous Pressure Cooker Honey Bourbon Chicken Wings recipe, which I finish off in the oven.

I made the Pressure Cooker Honey Bourbon Chicken Wings in my new Pressure Cooker and finished off half the wings in the Air Fryer and half the wings in the oven, to see which is better.

Hands down, this Air Fryer Pressure Cooker Honey Bourbon Chicken Wings cooked in the Air Fryer won by leaps and bounds. The Air Fryer rendered more fat out of the skin, which gave the skin a nice solid crunch.

The meat itself, was firm, not soft, like after being baked in the oven. Plus, the cook time in the Air Fryer was much shorter than in the oven.

Please join my Facebook Air Fryer Recipe Group and join in on the fun!

20160222_200411

The onions and garlic get a bit of a sauté and then the rest of the ingredients are added right in the Pressure Cooker cooking pot with the wings.

20160222_200411

Five minutes after pressure was reached, I had cooked wings, but not crispy skin, like everybody loves.

Chicken wings in the Air Fryer pan

Using Silicone Coated Tongs, I carefully placed the wings into the Air Fryer and they crisped up on both sides.

I adore this Air Fryer! I hated my last one because I had to flip and shake and flip and shake.

Air fryer with basted chicken wings

While the wings were crisping, I thickened the sauce in the Pressure Cooker. When the sauce was thick, I dunked the wings into the sauce and then placed them back into the air fryer.

Chicken wings in an air fryer basket

The sauce will caramelize on the wings nicely. Look at the gorgeous color! If you like this recipe, you might want to try my Asian Sticky Chicken Wings or my Buffalo Hot Wings.

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

Wowza, delicious Honey Bourbon Wings from start to finish in under 30 minutes.

If you do not have an air fryer, please use this Pressure Cooker Honey Bourbon Chicken Wings recipe and finish the wings in the oven.

Kitchen Equipment and Essentials

  • GoWise 8 Quart Pressure Cooker
  • Ultrean 8.5 Quart Air Fryer
  • 18/18 Stainless Steel Measuring Spoons
  • Culina Stainless Steel Measuring Cups
    Anchor Hocking Measuring Cups
  • Rosle Stainless Steel Flat Whisk
  • Cilio Olivewood Spatula
  • Porcelain & Bamboo Salt Box with Spoon
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Silicone Coated Tongs
  • Lock N Lock Storage Container

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

5 from 1 vote
Print Pin SaveSaved! Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 32 minutes minutes
Servings: 4 serving
Calories:
Author: Jill Selkowitz

Ingredients

  • 3-5 pounds Chicken Wing Parts
  • 3/4 cup Ketchup
  • 1 Tablespoon Liquid Smoke
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Yellow/Brown Onion finely minced
  • 2 cloves Fresh Garlic finely crushed
  • 1/2 cup Fresh Water
  • 1/4 cup Bourbon
  • 2 teaspoons Paprika
  • 1/4 teaspoon Cayenne Pepper
  • 3 Tablespoons Clover Honey
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Recommended Products

Instant Pot Electric Pressure Cooker
Large Ultrean Air Fryer
Stainless Steel Measuring Spoons

Instructions

  • Push the Sauté or Browning button on your Pressure Cooker.
  • Add ketchup, liquid smoke, brown sugar, onion and garlic to your Pressure Cooker cooking pot.
  • Stir until sauce starts to thicken, about 5 minutes.
  • Turn Pressure Cooker off.
  • Add the water and the rest of the ingredients.
  • Carefully add the wings and mix into the sauce.
  • Lock on the lid and Close the Pressure Valve.
  • Cook on High Pressure for 5 minutes.
  • When Beep sounds, do a Quick Release.
  • With tongs, gently remove wings from the Pressure Cooker and place into the Air Fryer Basket.
  • Turn the Pressure Cooker to Sauté or Browning and allow sauce to thicken while the wings are crisping in the oven.
  • Place basket into air fryer and set temperature to 400 degrees Fahrenheit for 6 minutes.
  • When Beep is heard, remove the basket from the air fryer and dunk wings into the sauce in the Pressure Cooker cooking pot or dump wings into a bowl and toss them with sauce.
  • Return the wings to the Air Fryer and set temperature to 400 degrees Fahrenheit for 6 minutes.
  • Place any extra sauce into a bowl and use for dipping.

Notes

Shake wings in the air fryer halfway through, if desired.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Air Fryer Pressure Cooker Honey Bourbon Chicken Wings!

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

Air Fryer Pressure Cooker Honey Bourbon Chicken Wings

20.3K shares
  • 585

April 12, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Christy Vaal says

    November 19, 2020 at 4:18 pm

    These were sooooo good! Definitely a keeper!

    Reply
  2. Nikki says

    August 15, 2019 at 4:25 pm

    5 stars
    Best chicken wing recipe!! And so easy to make!

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 4:25 pm

      Thank you, Nikki. Jill

      Reply
  3. Peggy says

    December 26, 2017 at 7:20 am

    Did you use frozen or thawed chicken wings when cooking in pressure cooker? Can they be frozen? Thanks!!

    Reply
    • Jill says

      December 28, 2017 at 1:52 am

      Peggy, in my opinion, frozen chicken tastes horrible when cooked in a pressure cooker. I always prefer the chicken to have thawed first. Jill

      Reply
  4. Tamara says

    May 31, 2017 at 3:18 am

    Jill, should I adjust the time when using skin-on, bone-in chicken thighs? I can’t wait to try this recipe.

    Reply
  5. Jean says

    May 2, 2017 at 5:27 am

    Hi Jill. Do you start the wings from frozen or thawed? Thanks, Jean

    Reply
    • Jill says

      May 3, 2017 at 2:33 am

      Hi Jean~

      Thawed works best. Jill

      Reply
  6. Pennie Young says

    January 24, 2017 at 12:01 pm

    I don’t have any bourbon, but do have some dark rum. Would it be advisable to use that and maybe add some fresh squeezed orange juice ? Honey-rum-orange flavor ??

    Reply
    • Jill says

      January 24, 2017 at 12:10 pm

      Pennie, that sounds quite good!

      Jill

      Reply
  7. Doreen says

    August 3, 2016 at 11:43 am

    Hi Jill, I’m using skinless boneless thighs. Does the time remain the same? Also going to make a batch to freeze, same cooking time?

    Reply
    • Jill says

      August 3, 2016 at 10:56 pm

      Hi Doreen~

      The cook time will be the same. I am not sure what you mean about the same cooking time on your batch to freeze. Do you mean for cooking frozen at a later date, or freezing an already made batch?

      Thank you so much for visiting my site.

      Jill

      Reply

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