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Best Instant Pot Honey Garlic Chicken Wings Recipe

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★★★★★

4.4 from 60 reviews

These Best Instant Pot Chicken Wings are cooked quickly and easily using a pressure cooker, then finished under the broiler for a perfect crispy and caramelized exterior. Tossed in a homemade honey garlic sauce with hints of soy, ginger, and red pepper flakes, these wings combine a sweet, savory, and mildly spicy flavor, making them a perfect appetizer or game day snack.

Ingredients

Scale

Chicken Wings

  • 1 cup water
  • 4 lbs fresh or frozen chicken wings (bone-in)

Honey Garlic Sauce

  • 5 tablespoons soy sauce
  • 3 tablespoons Mirin
  • 1/2 cup honey
  • 3/4 cup water
  • 3 tablespoons sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 3 tablespoons cornstarch
  • 3 tablespoons water (for slurry)

Instructions

  1. Prepare the Instant Pot: Add 1 cup of water to the pressure cooker pot to create the necessary steam for pressure cooking.
  2. Separate Chicken Wings: If using frozen wings, ensure they are not frozen together in a block of ice and can be separated easily.
  3. Stack Wings: Place the trivet with handles or a steamer basket inside the Instant Pot. Arrange the fresh or separated frozen wings on top, stacking evenly.
  4. Close and Seal: Secure the Instant Pot lid and set the valve to the sealed position.
  5. Pressure Cook Wings: Press the Pressure Cook button and set the timer to 10 minutes for frozen wings or 5 minutes for fresh wings.
  6. Prep During Cooking: While the wings cook, line a rimmed baking sheet with foil and place a cooking rack on top. Preheat the oven to Broil setting.
  7. Make Honey Garlic Sauce: In a medium saucepan over medium heat, combine minced garlic, minced ginger, Mirin, soy sauce, honey, 3/4 cup water, sesame oil, and red pepper flakes. Stir and simmer for 8-10 minutes until the sauce begins to thicken.
  8. Thicken Sauce: In a small bowl, mix cornstarch and 3 tablespoons water to form a slurry. Slowly add this to the simmering sauce and cook for an additional 2-3 minutes until thickened. Remove from heat and set aside 1/2 to 1 cup of sauce for dipping.
  9. Natural Pressure Release: When cooking finishes, allow a 5-minute natural pressure release. Carefully open the lid and remove the steamer basket or trivet with the cooked chicken wings.
  10. Toss Wings in Sauce: Transfer half of the wings into a large bowl. Add about half of the honey garlic sauce and gently toss with your hands or tongs to coat the wings evenly. Arrange the coated wings on the prepared baking rack.
  11. Repeat Coating: Repeat the tossing and plating process with the remaining wings and sauce.
  12. Broil Wings: Place the baking sheet with wings under the broiler. Broil for about 5 minutes on one side, then flip and broil the other side for another 5 minutes or until wings are crispy and caramelized. Watch closely to avoid burning.
  13. Serve: Serve the wings hot, with the reserved sauce for dipping or your favorite dipping sauce on the side.

Notes

  • For best results, separate wings fully before freezing or use fresh wings.
  • The broiling time may vary depending on your oven; watch the wings carefully to achieve desired crispness without burning.
  • Adjust red pepper flakes to control the spice level according to your preference.
  • You can substitute Mirin with dry sherry or white wine if unavailable.
  • Use gloves or a utensil to toss wings in sauce to keep hands clean and avoid burning fingers.
  • Leftover wings can be refrigerated for up to 3 days and reheated under the broiler to regain crispiness.

Keywords: Instant Pot Chicken Wings, Honey Garlic Wings, Pressure Cooker Wings, Broiled Chicken Wings, Quick Chicken Wing Recipe, Asian Chicken Wings

Find it online: https://lucabites.com/best-instant-pot-honey-garlic-chicken-wings-recipe/