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 or Mealthy CrispLid 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
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- OXO Good Grips Cutting Board
- 1/2 Cookie Sheet
- Reusable Silicone Baking Mat
- OXO Stainless Steel Tongs
- Kuhn Rikon Kitchen Shears
Here is the handy printable recipe:
Pressure Cooker Asian Ginger Sticky Chicken Wings
Print Pin RateIngredients
- 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 2 minutes.
- When the Pressure Cooker beeps, wait 5 minutes and then release the rest of the pressure.
- 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
Nutrition
PIN this Pressure Cooker Asian Ginger Sticky Chicken Wings (or Thighs or Legs)!
Pressure Cooker Asian Ginger Sticky Chicken Wings (or Thighs or Legs)
GREAT recipe! I substituted the wings for a combination of both chicken breast and thighs. I cut them into equal bite sized pieces. It was super delicious! I shared it with a friend and they thought it was restaurant quality good.
Sounds great, Vera. Thank you for using my recipe. Jill
My husband absolutely loved these.
I’m not able to click 5 stars. Don’t know why.
How much scallions?
Just a couple of them. Jill
Should there be any change in the pressure length if you use boneless thighs or chicken breast tenders?
Made this last night, didn’t have the black soy sauce, just added an extra tbsp of soy sauce. It came out fabulous, the sauce thickened up nicely while I broiled the chicken!
I love your recipes and stalk you on the regular! I received the IP duo 8 quart for Christmas. I was wondering if you had a suggestion to make this lower Sugar/ carb for a diabetic on the struggle bus with Weight Watchers?
Hi Kathy. There are many sugar substitutes on the market. Let me know how you do. Jill
Can you double the recipe?
Yes, Suree. Jill
I’ve been sautéing the sauce in the IP for a long time now and it’s not getting thicker. Is it supposed to be really runny? I also tried increasing the heat to the normal level and while it’s bubbling it’s definitely not thickening. Did you add any cornstarch or anything?
Can mollasses be used instead of the black soy sauce? I have not been able to find the black soy