Name: Pressure Cooker Asian Ginger Sticky Chicken Wings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people
Ingredients: 4 pounds Chicken Wings; 2 Tablespoons Sweet/Black Soy Sauce; 1/4 cup Honey; 1/4 cup Light Brown Sugar; 1/8 cup Premium Fish Sauce (Three Crabs Brand); 1 Tablespoon Soy Sauce (Low Sodium); 1 teaspoon Pure Sesame Oil; 4 cloves Fresh Garlic (minced); 3 Tablespoons Fresh Ginger Root (minced); 1/2 teaspoon Chili Paste; 1/4 cup Water; Scallions (for garnish)

Pressure Cooker Asian Ginger Sticky Chicken Wings (or Thighs or Legs)

My Honey Bourbon Chicken Wings were such a big hit, I decided to make an Asian Inspired Chicken Wing in my Instant Pot Pressure Cooker! Friday nights in my house is Chicken Wing night, so we have been creating flavors of wings.

We mostly enjoy the Air Fryer Buffalo Chicken Wings and I have a Pressure Cooker Buffalo Hot Wings recipe too, which is very popular.

Sweet/Black Soy Sauce, Chili Paste, Honey and a touch of Three Crabs Fish Sauce, take these wings over the edge.

Whisk up the ingredients well.

After you have cut the wings with Kitchen Shears into two parts (or you can leave them in one piece if you like), make sure to remove any features and pat dry. Pop the wings into the Pressure Cooker.

Pour the sauce over the wings and you are good to go.

Little time under the broiler and you have nicely crisped wings. I like to use a Cookie Sheet and a reusable Silicone Baking Mat rather than foil to save on my Carbon Foot Print.

If you have an Air Fryer, pop them in there and cook for about 10 minutes, shaking once. Brush with some sauce and there you have it.

Garnish with chopped chives for some color. Serve with Mashed Potatoes with Glistening Sauce. For other wing varieties, try my Honey Bourbon Chicken Wings, Honey Garlic Wings or one of my Air Fryer Chicken Wing Recipes.

Equipment Used

Here is the handy printable recipe:

Pressure Cooker Asian Ginger Sticky Chicken Wings

4 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian inspired

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: people

Author: Jill

Ingredients

4 pounds Chicken Wings
2 Tablespoons Sweet/Black Soy Sauce
1/4 cup Honey
1/4 cup Light Brown Sugar
1/8 cup Premium Fish Sauce Three Crabs Brand
1 Tablespoon Soy Sauce Low Sodium
1 teaspoon Pure Sesame Oil
4 cloves Fresh Garlic minced
3 Tablespoons Fresh Ginger Root minced
1/2 teaspoon Chili Paste
1/4 cup Water
Scallions for garnish

Instructions

Place chicken wings into the Pressure Cooker cooking pot.
Mix all ingredients except scallions together and pour over wings.
Lock down the lid and push the value to close.
Set the Pressure Cooker to High Pressure for 5 minutes.
When the Pressure Cooker beeps, do a quick release.
Turn the oven on to broil and place a rack in the middle of the oven.
Place a silicone mat on a cookie sheet or line with foil.
With tongs, gently remove wings from the Pressure Cooker and place on the cookie sheet.
Push the Sauté/Browning button and then low heat on your Pressure Cooker.
Place wings in the oven on the center rack and broil on low for five minutes on each side, or until skin is crisp.
While wings are crisping, add scallions to Pressure Cooker cooking pot and stir the sauce until thickened.
Remove wings from the oven and brush the sauce on to the wings.
Place any extra sauce into a bowl and use for dipping.

Notes

Black Soy Sauce is a thick and sweet sauce, much like molasses.

For chicken thighs and legs, cook 7 minutes.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

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Pressure Cooker Asian Ginger Sticky Chicken Wings (or Thighs or Legs)

Pressure Cooker Asian Ginger Sticky Chicken Wings (or Thighs or Legs)