Appetizers & Snacks, Side Dishes

Thai Chili Chicken Wings

  • Prep 5 mins
  • Total 32 mins
  • Easy
  • Serves 6

TIP: Want to use fresh wings instead of frozen? Rather than pressure cooking, simply place fresh wings in the basket and toss with 2 tablespoons canola oil. Then Air Crisp at 390°F for 24-28 minutes. 

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/2 cup water
  • 2 pounds frozen chicken wings, drums and flats separated
  • 2 tablespoons canola oil
  • 2 tablespoons Thai chili sauce
  • 2 teaspoons kosher salt
  • 2 teaspoons sesame seeds, for garnish


  • Large Bowl
  • Step 1

    Pour water into pot. Place wings into the Cook & Crisp™ Basket and place basket in pot. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. 

  • Step 2

    Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin. 

  • Step 3

    When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

  • Step 4

    Pat wings dry with paper towels and toss with 2 tablespoons oil in the basket. 

  • Step 5

    Close the crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin. 

  • Step 6

    After 7 minutes, open lid, then lift basket and shake wings or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking. 

  • Step 7

    While the wings are cooking, stir together Thai chili sauce and salt in a large mixing bowl. 

  • Step 8

    When cooking is complete, transfer wings to the bowl with chili sauce and toss to coat. Garnish with sesame seeds and serve.