Ditch the deep fryer in favor of this fun and flavorful recipe for Instant Pot glazed teriyaki wings (get your Instant Pot here: https://amzn.to/2QlkaDf).
Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]
I love chicken wings any time of the year–tailgating, party appetizer, picnic or just a delicious weeknight treat–and this recipe is the go-to at our house. These teriyaki wings are finger-licking delicious. They are finished under the broiler for the perfect char.
Warning: These wings are truly addictive. You’ll find yourself reaching for “just one more”…again and again. It’s a good thing this recipe doubles easily!
Pro Tip: Use pre-butchered drumettes and wingettes available in most grocery stores. There’s less work and less waste than using whole chicken wings.
These teriyaki wings are finger-licking delicious.
Ingredients:
Sauce Mixture:
- 1/2 cup soy sauce
- 1/3 cup sugar
- 2 tbsp rice vinegar
- 2 tbsp garlic, minced
- 2 tbsp ginger, grated
- 1 tsp toasted sesame oil
- 1/2 tsp pepper
- 1/2 tsp Sriracha sauce (or to taste)
- 1 cinnamon stick
- 2 – 2 1/2 lbs chicken wingettes
- 2 tbsp cornstarch
- 1 tbsp water
- Sesame seeds and sliced green onions, for garnish
Ingredients:
Sauce Mixture:
- 1/2 cup soy sauce
- 1/3 cup sugar
- 2 tbsp rice vinegar
- 2 tbsp garlic, minced
- 2 tbsp ginger, grated
- 1 tsp toasted sesame oil
- 1/2 tsp pepper
- 1/2 tsp Sriracha sauce (or to taste)
- 1 cinnamon stick
- 2 – 2 1/2 lbs chicken wingettes
- 2 tbsp cornstarch
- 1 tbsp water
- Sesame seeds and sliced green onions, for garnish
Instructions:
- Combine Sauce Mixture ingredients in the Instant Pot and stir to combine.
- Add chicken wingettes and toss to coat, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the wings from the pot to a foil-lined baking sheet coated with nonstick spray and set aside.
- Turn the pot off by selecting CANCEL, then using the display panel select the SAUTE function.
- In a small bowl, mix together 1/4 cup cooking liquid with cornstarch. Stir into the pot.
- Continue to cook and stir until sauce is thickened and reduced, 3-5 minutes.
- Baste the chicken wings with the sauce and set under the broiler until caramelized, 7-12 minutes.
- Serve wings garnished with sesame seeds and sliced green onions, with remaining sauce for dipping on the side.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
