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5 from 1 vote

Pressure Cooker Asian Ginger Sticky Chicken Wings

Asian Inspired Sweet Sticky Chicken Wings
Prep Time10 mins
Cook Time2 mins
Pressure Release5 mins
Total Time17 mins
Course: Main Course
Cuisine: Asian inspired
Servings: 6 people
Calories: 480kcal
Author: Jill Selkowitz



  • 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 Saut√©/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.


Black Soy Sauce is a thick and sweet sauce, much like molasses.
For chicken thighs and legs, cook 7 minutes.


Serving: 0g | Calories: 480kcal | Carbohydrates: 28g | Protein: 31g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 779mg | Potassium: 317mg | Fiber: 1g | Sugar: 25g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1.8mg