Sesame-Soy Chicken Wings

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!

Directions

Prepare the Wings

1. If you have whole wings, cut off the tips and save them to make chicken stock or discard.

2. Cut each wing at the joint into a drumette and a flat segment.

Pressure Cook

1. Pour the water and soy sauce into the Instant Pot.

2. Add the sesame oil, ginger, garlic, sugar, and five-spice powder and stir to combine.

3. Add the chicken wings and stir to coat with the liquid. The wings should be mostly submerged; if necessary, add a little more water.

4. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes.

5. 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.