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.
- 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)
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.