Instant Pot Sweet and Sticky Chicken Wings
Instant Pot Sweet and Sticky Chicken Wings
Spicy, sweet, and sticky, these chicken wings are finger-licking good and a must-try. Cooking them in the Instant Pot adds an extra succulence and saves time. Serve with a simple and refreshing cucumber, celery, beets, and radish salad and some hot sauce on the side.
- Author
- Lake Geneva Country Meats
- Prep Time
- 15 minutes
- Servings
- 6
Ingredients
- 2 lb(s) Chicken Wings (tips cut off and discarded)
- Salt (to taste)
- Pepper (to taste)
- 1/2 cup Orange Juice (freshly squeezed (or tangerine juice))
- 1/3 cup Honey (or maple syrup)
- 2 Tbsp Rice Vinegar
- 1/4 cup Siracha Sauce (or other Asian hot sauce of choice)
- 2 Tbsp Sesame Seed Oil
- 2 Garlic Clove (large)
- 1/3 cup Soy Sauce (minced)
- 1 piece Ginger (low sodium)
- 1 1/2 Tbsp Corn Starch (fresh)
Directions
- Add a cup of filtered water to the pressure cooker pot and insert a trivet or a steaming basket.
- Season the wings with salt and pepper and stack them on top of the trivet. If using frozen wings, separate them first.
- Lock the lid in place, seal the valve and set the timer to 10 minutes.
- Line a rimmed baking sheet with aluminum foil and set a rack on top. Set aside.
- Combine all sauce ingredients in a small saucepan and bring to boil over a medium heat. Reduce the heat to low and simmer for 3 to 5 minutes, or until thickened.
- Let the pressure release naturally, then open the lid and carefully remove the trivet using a sling. Transfer the wings to a bowl and toss with about half of the sauce (use enough sauce to coat evenly). Reserve any remaining sauce.
- Arrange the wings in a single layer onto the prepared baking rack and broil for about 3 to 4 minutes, then flip and broil for further 2 minutes, or until nicely browned all over.
- Serve immediately with the reserved sauce on the side.