Instant Pot Glazed Teriyaki Wings

Ditch the deep fryer in favor of this fun and flavorful recipe for Instant Pot glazed teriyaki wings (get your Instant Pot here:

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.


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


  1. Combine Sauce Mixture ingredients in the Instant Pot and stir to combine.
  2. Add chicken wingettes and toss to coat, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  5. Carefully remove the wings from the pot to a foil-lined baking sheet coated with nonstick spray and set aside.
  6. Turn the pot off by selecting CANCEL, then using the display panel select the SAUTE function.
  7. In a small bowl, mix together 1/4 cup cooking liquid with cornstarch. Stir into the pot.
  8. Continue to cook and stir until sauce is thickened and reduced, 3-5 minutes.
  9. Baste the chicken wings with the sauce and set under the broiler until caramelized, 7-12 minutes.
  10. 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.