This recipe for Instant Pot Teriyaki Chicken Wings is a surefire way to satisfy your craving for sticky, flavorful wings. The Instant Pot makes the cooking process quick and easy, while the homemade teriyaki sauce adds a delicious Asian twist. Marinating the wings in the sauce before pressure cooking allows the flavors to penetrate the meat, resulting in tender and juicy wings. Whether you're serving these wings as an appetizer or a main dish, they are guaranteed to be a hit at your next gathering or weeknight dinner.
Ingredients
- 2 lbs chicken wings
- 1 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Directions
- In a bowl, stir together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger.
- Place the chicken wings in a large ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
- Turn on the Instant Pot and select the Saute function. Heat a tablespoon of oil and add the marinated chicken wings. Cook for about 4-5 minutes, until they are lightly browned.
- In a small bowl, mix cornstarch and water to make a slurry. Pour the slurry over the chicken wings in the Instant Pot.
- Close the Instant Pot lid, select the Manual/Pressure Cook function, and set the timer for 10 minutes on high pressure.
- Once the cooking time is up, let the pressure release naturally for 5 minutes, then carefully perform a quick pressure release.
- Using a slotted spoon, transfer the cooked wings to a baking sheet lined with parchment paper.
- Preheat the oven broiler and place the baking sheet with the wings in the broiler for 3-5 minutes, or until they are nicely browned and crispy.
- Garnish with sesame seeds and chopped green onions before serving.
