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There’s no denying that frying or roasting chicken wings produces wonderful, crispy skin, but it’s messy and time consuming. Instead, for velvety meat that practically falls off the bone, try braising your chicken wings in a savory soy-based broth. One taste and you’ll forget all about Buffalo wings!
12 whole chicken wings or 24 wing segments (drumettes and/or flats)
1 and 1/2 cups water, plus more as needed
1/2 cup Gefen Soy Sauce
2 tablespoons toasted sesame oil
2 or 3 slices peeled ginger
3 garlic cloves, lightly smashed
2 tablespoons sugar
1 teaspoon Chinese five-spice powder
2 tablespoons minced fresh cilantro, basil, or scallion greens, for garnish
If you have whole wings, cut off the tips and save them to make chicken stock or discard.
Cut each wing at the joint into a drumette and a flat segment.
Pour the water and soy sauce into the Instant Pot.
Add the sesame oil, ginger, garlic, sugar, and five-spice powder and stir to combine.
Add the chicken wings and stir to coat with the liquid. The wings should be mostly submerged; if necessary, add a little more water.
Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes.
After cooking, quick release the pressure. Unlock and remove the lid. Using a spider or skimmer, remove the wings from the pot and set aside on a plate.
Select Sauté and adjust to More for high heat. Bring the sauce to a boil and let it reduce by about half.
Return the wings to the sauce and stir to coat.
Transfer the wings to a deep platter or bowl and pour the sauce over.
Garnish with the cilantro and serve.
Reprinted from Instant Pot Obsession: The Ultimate Electric Pressure Cooker Cookbook with permission from the publisher.
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