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
Servings: 6 people
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.
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