Recipe by Janet Zimmerman

Sesame-Soy Chicken Wings

Print
Meat Meat
Easy Easy
4 Servings
Allergens
30 Minutes
Diets

No Diets specified

Ingredients

Main ingredients

  • 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

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.

Finish the Wings

1.

Select Sauté and adjust to More for high heat. Bring the sauce to a boil and let it reduce by about half.

2.

Return the wings to the sauce and stir to coat.

3.

Transfer the wings to a deep platter or bowl and pour the sauce over.

4.

Garnish with the cilantro and serve.

About

Reprinted from Instant Pot Obsession: The Ultimate Electric Pressure Cooker Cookbook with permission from the publisher.

Sesame-Soy Chicken Wings

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments