Name: Instant Pot Teriyaki Chicken Wings Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: ¾ cup soy sauce; 6 tbsp mirin; ¼ cup sake; ¼ cup dark brown sugar; 1 tsp garlic; 1 tsp fresh ginger; 3 lbs chicken wings; 5 tsp cornstarch; 5 tsp soy sauce; To serve:; ½ tsp Sesame seeds; 1 green onion

Indulge yourself in the savory, aromatic, and delightful flavors of Teriyaki Chicken Wings. This recipe is a perfect blend of soy sauce, mirin, sake, and brown sugar, bringing a traditional Japanese cuisine straight to your dinner table. The delicate taste of the wings, glazed with the homemade teriyaki sauce and the touch of sesame seeds and green onion, will surely captivate your senses.

Photos of Instant Pot Teriyaki Chicken Wings Recipe

If you are not familiar with some of the ingredients, namely mirin and sake, these are commonly used in Japanese cooking. Mirin is a sweet rice wine, while sake is a dry rice wine, both are available in the international aisle of your local supermarket or in any Asian grocery store. If you don’t have these ingredients at home, make sure to add them to your shopping list.

Ingredients for Teriyaki Chicken Wings

Soy sauce: This salty, brown liquid made from fermented soybeans is a staple in Asian cuisine. It gives the wings a savory umami flavor. Mirin: A sweet rice wine that balances out the saltiness of the soy sauce. Sake: A Japanese rice wine that adds depth and aroma to the sauce. Dark brown sugar: Adds a touch of sweetness and helps to caramelise the wings. Garlic: Gives a strong, spicy, pungent kick to the wings. Fresh Ginger: Adds a warm, fragrant, and slightly sweet taste. Chicken wings: The main protein of this dish, chicken wings are perfect for absorbing the flavors of the teriyaki sauce. Cornstarch: Used to thicken the sauce, making it perfectly glaze the wings. Sesame seeds: Adds a nutty crunch and makes the dish aesthetically pleasing. Green Onion: Gives a mild, sweet oniony taste and adds a pop of color.

One reader, Jeniece Douglas says:

This instant pot teriyaki chicken wings recipe is a game-changer! The wings were incredibly tender and flavorful, and the sauce was the perfect balance of sweet and savory. The broiling step gave them a delightful crispiness. I highly recommend this recipe for a delicious and hassle-free meal.

Jeniece Douglas

Techniques Required for Making Instant Pot Teriyaki Chicken Wings

How to prepare teriyaki sauce: Combine soy sauce, mirin, sake, brown sugar, garlic, and ginger, and stir to mix. The sugar may not completely dissolve, and that's okay.

How to cook the chicken wings in the pressure cooker: Combine the teriyaki sauce and wings in the pressure cooker, toss to coat, seal the pressure cooker, set the steam valve to “sealing,” press the “poultry” button, adjust the time to 10 minutes, and ensure it is set to “high pressure.” The pressure cooker will come to pressure in 15 minutes, then cook for 10 minutes.

How to do a quick release of pressure: Once the pressure cooker is done cooking, carefully move the steam valve to the “venting” setting to release the steam.

How to broil the chicken wings: While the steam is being released, turn the oven broiler on, line a rimmed baking sheet with aluminum foil, lightly coat the foil with cooking oil spray, and place the wings under the broiler for 4 to 5 minutes or until the chicken skin is starting to char. Flip the wings and repeat to char the other side.

How to thicken the teriyaki sauce: Press the “sauté” button on the pressure cooker, stir together cornstarch and soy sauce in a small bowl until the cornstarch is dissolved, then add to the simmering teriyaki sauce. Cook the sauce for about 3 minutes until it starts to boil, stirring frequently. The sauce should start to thicken a bit and look like maple syrup, but won’t look super thick. It will thicken further as it cools.

How to serve the wings: Once the wings are done in the broiler, transfer them back to the pressure cooker with the thickened sauce, toss to coat the wings, then move to a serving platter. Sprinkle the wings with sesame seeds and sliced green onions, and serve hot or at room temperature.

How To Make Instant Pot Teriyaki Chicken Wings

Impress everyone with these delectable and tender Teriyaki Chicken Wings cooked in an instant pot coated with a thick and flavorful teriyaki sauce!

Preparation: 5 minutes

Cooking: 40 minutes

Total: 45 minutes

Serves:

Ingredients

¾cupsoy sauce
6tbspmirin
¼cupsake
¼cupdark brown sugar,packed
1tspgarlic,(about 1 medium garlic clove) minced
1tspfresh ginger,(from about a 1-inch knob) minced
3lbschicken wings,(drumettes and flats)
5tspcornstarch
5tspsoy sauce

To Serve:

½tspsesame seeds
1green onion,thinly sliced

Instructions

Combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger.
Stir to mix in the sugar (it won’t completely dissolve and that’s okay).
Combine the teriyaki sauce and wings in the instant pot. Toss the wings to coat.
Seal the instant pot and make sure the steam valve is set to “Sealing”.
Press the “Poultry” button and adjust the time to 10 minutes. Make sure it is set to “High Pressure.”
The instant pot will come to pressure in 15 minutes, then cook for 10 minutes.
Once the instant pot is done cooking, do a quick release of the pressure by carefully moving the steam valve to the “Venting” setting.
While the steam is being released, turn your oven broiler on.
Line a rimmed baking sheet with aluminum foil and lightly coat the foil with cooking oil spray.
Once the steam has been released, open the instant pot.
Using tongs, move the wings to the prepared baking sheet and place under the broiler for 4 to 5 minutes or until the chicken skin is starting to char.
Flip all the wings and repeat to char the other side.
While the chicken wings are broiling, thicken the teriyaki sauce.
Start by pressing the “Sauté” button on the instant pot.
If planning to serve the wings at room temperature, stir together 4 teaspoons of cornstarch and 4 teaspoons of soy sauce in a small bowl until the cornstarch is dissolved, then add to the simmering teriyaki sauce.
If planning to serve the wings hot, use all 5 teaspoons of both ingredients.
Cook the sauce for about 3 minutes until it starts to boil, stirring frequently.
The sauce should start to thicken a bit and look like maple syrup, but won’t look super thick. It will thicken further as it cools.
Turn the instant pot off.
Once the wings are done in the broiler, transfer them back to the instant pot with the thickened sauce.
Toss to coat the wings, then move to a serving platter.
Sprinkle the wings with sesame seeds and sliced green onions, and serve hot or room temperature.

Recipe Notes

“Party Wings” can be bought at the grocery store which are wings that have already been broken down into their parts, the drumette and the flat. But whole wings are easier to break down and it’s cheaper.

Nutrition

Calories: 779.29kcal
Fat: 45.28g
Saturated Fat: 13.88g
Trans Fat: 0.24g
Monounsaturated Fat: 21.31g
Polyunsaturated Fat: 9.99g
Carbohydrates: 17.12g
Fiber: 0.63g
Sugar: 9.11g
Protein: 64.42g
Cholesterol: 377.62mg
Sodium: 3280.41mg
Calcium: 72.50mg
Potassium: 911.20mg
Iron: 2.60mg
Vitamin A: 32.49µg
Vitamin C: 0.95mg

Technique Tip for Making Perfect Instant Pot Teriyaki Chicken Wings

To ensure your chicken wings are crispy, pat them dry before adding them to the teriyaki sauce. This removes excess moisture and allows the skin to crisp up nicely under the broiler. Additionally, broiling the wings after pressure cooking gives them a nice char and adds an extra layer of flavor. Remember to keep a close eye on them under the broiler to prevent them from burning.

Time-Saving Tips for Making Instant Pot Teriyaki Chicken Wings

Prep ahead: Marinate the chicken wings the night before and store them in the refrigerator. This will allow the flavors to penetrate the meat, saving you time on the day of cooking.

Instant Pot: Utilize the pressure cooker function to significantly reduce the cooking time, making the teriyaki chicken wings a quick and convenient dish to prepare.

Broil for quick finish: Broiling the wings at the end gives them a crispy texture and caramelized glaze in a short amount of time, adding depth of flavor without prolonged cooking.

Thicken sauce: Use cornstarch to thicken the teriyaki sauce quickly, ensuring a glossy and velvety texture without the need for prolonged simmering.

Multi-task: While the wings are broiling, use that time to thicken the teriyaki sauce, allowing you to efficiently complete multiple steps simultaneously.

Efficient coating: Toss the wings in the thickened teriyaki sauce directly in the pressure cooker to ensure even coating, saving time on transferring and cleaning additional dishes.

Substitute Ingredients For Instant Pot Teriyaki Chicken Wings Recipe

soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce, with a similar rich and savory flavor.
mirin - Substitute with sweet sherry: Sweet sherry can provide a similar sweet and tangy flavor to dishes as mirin.
sake - Substitute with dry white wine: Dry white wine can be used as a substitute for sake to add depth of flavor to the dish.
dark brown sugar - Substitute with honey: Honey can add sweetness and a hint of caramel flavor, similar to dark brown sugar.
garlic - Substitute with garlic powder: Garlic powder can be used as a convenient substitute for fresh garlic in this recipe.
fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, providing a similar warm and spicy flavor.
chicken wings - Substitute with chicken drumsticks: Chicken drumsticks can be used as an alternative to wings, offering a similar juicy and flavorful result.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a substitute for cornstarch to thicken the teriyaki sauce.
sesame seeds - Substitute with chopped peanuts: Chopped peanuts can provide a crunchy and nutty topping similar to sesame seeds.
green onion - Substitute with chives: Chives can be used as a substitute for green onions, adding a mild onion flavor to the dish.

Best Way to Present Teriyaki Chicken Wings

Elevate the plating: Arrange the teriyaki chicken wings in a circular pattern on a large, elegant serving platter, ensuring each wing is positioned with precision and care.
Garnish with finesse: Sprinkle the wings with toasted sesame seeds and finely sliced green onions to add a pop of color and a touch of freshness to the dish.
Create a symmetrical layout: Place the wings in a balanced manner, ensuring that the presentation is visually appealing and harmonious.
Incorporate negative space: Utilize the empty spaces on the platter to create a sense of balance and elegance, allowing the wings to stand out as the focal point of the dish.
Use high-quality serving ware: Select exquisite porcelain platters or Japanese ceramic plates to showcase the teriyaki chicken wings, adding a touch of sophistication to the presentation.

Essential Tools for Making Instant Pot Chicken Wings

Pressure cooker: A versatile kitchen appliance that can be used for cooking a variety of dishes under pressure, saving time and infusing flavors into the food.
Tongs: Essential for safely handling and flipping the chicken wings during cooking.
Rimmed baking sheet: Provides a flat surface for broiling the chicken wings and catches any drippings to keep the oven clean.
Aluminum foil: Used to line the baking sheet and prevent the wings from sticking while also aiding in easy cleanup.
Cooking oil spray: Helps to prevent the wings from sticking to the foil and promotes even browning during broiling.
Small bowl: Used for mixing the cornstarch and soy sauce to thicken the teriyaki sauce.
Serving platter: A dish used for presenting and serving the cooked chicken wings.
Oven broiler: Utilized to char and crisp the chicken wings after pressure cooking, adding texture and flavor to the dish.

How To Store and Freeze Instant Pot Teriyaki Chicken Wings

Here are the detailed storing and freezing guidelines for instant pot teriyaki chicken wings:

Let the chicken wings cool completely before storing. Place them in an airtight container or resealable plastic bag.
If you have any leftover teriyaki sauce, store it separately in an airtight container in the refrigerator.
Refrigerate the chicken wings for up to 3-4 days. When ready to reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
To freeze the chicken wings, arrange them in a single layer on a baking sheet and place in the freezer until frozen solid (about 2 hours). Once frozen, transfer the wings to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
Freeze the teriyaki sauce separately in an airtight container or freezer-safe bag. Be sure to leave some room for expansion as the sauce freezes.
Frozen chicken wings can be stored for up to 3 months. To reheat, thaw the wings overnight in the refrigerator, then follow the reheating instructions above.
Thaw the frozen teriyaki sauce in the refrigerator overnight. Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through. If the sauce appears too thick after thawing, add a little water or chicken broth to thin it out.

How To Reheat Leftover Teriyaki Chicken Wings

To reheat leftover instant pot teriyaki chicken wings, preheat your oven to 375°F (190°C). Place the wings on a baking sheet lined with parchment paper or aluminum foil. Bake for 10-15 minutes, or until heated through and the skin is crispy again. This method helps to restore the crispiness of the skin while evenly heating the meat.
Another option is to reheat the wings in an air fryer. Set the air fryer to 375°F (190°C) and place the wings in the basket, making sure they are not overcrowded. Cook for 5-7 minutes, shaking the basket halfway through, until the wings are heated through and crispy. The air fryer is an excellent choice for reheating as it quickly crisps up the skin without drying out the meat.
For a quick and easy method, you can use the microwave. Place the wings on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. While this method is fast, it may result in slightly softer skin compared to the oven or air fryer methods.
If you have any leftover teriyaki sauce, you can brush it onto the wings before reheating to add extra flavor and moisture. This works well with any of the reheating methods mentioned above.
Lastly, if you're in a hurry, you can reheat the wings in a skillet on the stovetop. Heat a small amount of oil in a skillet over medium heat. Add the wings and cook for 2-3 minutes on each side, or until heated through and crispy. This method is quick and helps to restore the crispiness of the skin, but be careful not to overcrowd the skillet, as this may cause the wings to steam rather than crisp up.

Random Fact About Instant Pot Teriyaki Chicken Wings

The teriyaki sauce in this recipe is a classic Japanese glaze made from soy sauce, mirin, and sake. It's a versatile sauce that can be used in various dishes, such as stir-fries, grilled meats, and even as a dipping sauce. Teriyaki sauce is known for its sweet and savory flavor, making it a popular choice for many Asian-inspired dishes. It's a great way to add depth and complexity to your cooking, and it's also a delicious way to enjoy chicken wings or other meats.

Is Making Teriyaki Chicken Wings in an Instant Pot Economical for Home Cooking?

The cost-effectiveness of this teriyaki chicken wings recipe is quite high. The ingredients are commonly found in most households and are reasonably priced. The use of chicken wings makes it a budget-friendly option for a family meal. The approximate cost for a household of 4 people is around $15-$20, making it an affordable choice. The overall verdict rating for this recipe is 9/10, considering the balance of cost, flavor, and ease of preparation.

Are Instant Pot Teriyaki Chicken Wings Healthy or Unhealthy?

This teriyaki chicken wings recipe, while delicious, is not particularly healthy. The main concerns are:

High sodium content due to the significant amount of soy sauce used
Added sugars from the brown sugar and mirin, which can contribute to excessive calorie intake
Deep frying the wings under the broiler, which can lead to the formation of harmful compounds and increase the fat content

However, there are several ways to make this recipe healthier without compromising on flavor:

Reduce the amount of soy sauce and replace some of it with low-sodium chicken broth to maintain moisture and flavor
Opt for a sugar substitute or reduce the amount of brown sugar used to minimize added sugars
Instead of broiling the wings, consider baking them in the oven at a high temperature to achieve a crispy texture without the need for additional oil
Incorporate more vegetables into the dish, such as sliced bell peppers or onions, to increase the nutrient content and add more volume to the meal
Serve the wings with a side of steamed rice and a fresh salad to create a more balanced and nutritious meal

By making these adjustments, you can enjoy the savory and sweet flavors of teriyaki chicken wings while maintaining a healthier approach to cooking and eating.

Editor's Thoughts on This Teriyaki Chicken Wings Recipe

The Instant Pot Teriyaki Chicken Wings recipe is a delightful fusion of flavors, with the savory umami of soy sauce and the sweetness of mirin and brown sugar. The use of the pressure cooker ensures tender, juicy wings, while the broiling adds a delightful char. The final touch of thickened teriyaki sauce, sesame seeds, and green onions elevates the dish to a perfect balance of flavors and textures. It's a versatile recipe that can be served as a delicious appetizer or a main course, making it a crowd-pleaser for any occasion.

Enhance Your Instant Pot Teriyaki Chicken Wings Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic, perfect for soaking up the delicious teriyaki sauce.

Grilled Pineapple: Juicy grilled pineapple slices, adding a sweet and tangy contrast to the savory teriyaki chicken wings.

Crispy Asian Slaw: A refreshing and crunchy slaw with an Asian-inspired dressing, providing a light and zesty accompaniment to the rich teriyaki flavor.

Alternative Recipes Similar to Instant Pot Teriyaki Chicken Wings

Grilled Lemon Garlic Shrimp: Marinate the shrimp in a mixture of lemon juice, garlic, and olive oil before grilling to perfection. Serve with a side of grilled vegetables for a complete meal.

Mango Avocado Salsa: Combine diced mango, avocado, red onion, and cilantro for a refreshing and flavorful salsa. Perfect for topping grilled fish or chicken.

Creamy Tomato Basil Soup: Simmer tomatoes, onions, and garlic in a pot before blending into a smooth soup. Stir in cream and fresh basil for a comforting and creamy finish.

Chocolate Raspberry Tart: Create a decadent chocolate tart crust filled with a silky raspberry-infused chocolate ganache. Top with fresh raspberries for a stunning dessert.

Suggested Appetizers and Desserts to Serve with Instant Pot Teriyaki Chicken Wings

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a rich and flavorful filling. The combination of ingredients will tantalize your taste buds and leave your guests wanting more.

Caprese Skewers: Impress your guests with a refreshing and colorful appetizer that features the classic combination of tomatoes, mozzarella, and basil. These skewers are not only visually appealing but also bursting with fresh flavors.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This elegant dessert is perfect for a special occasion or a romantic dinner at home.

Apple Pie: Savor the warm, comforting flavors of a classic apple pie, with a flaky golden crust and a sweet, cinnamon-spiced filling. Serve it a la mode with a scoop of vanilla ice cream for the ultimate treat.

Why trust this Instant Pot Teriyaki Chicken Wings Recipe:

This teriyaki chicken wings recipe guarantees a mouthwatering experience with its authentic Japanese flavors. The combination of soy sauce, mirin, and sake creates a rich and savory teriyaki sauce that perfectly coats the chicken wings. The use of fresh garlic and ginger adds depth and aroma to the dish. The pressure cooker method ensures tender and juicy wings, while the broiling step adds a delightful char. The final touch of sesame seeds and green onions brings a burst of freshness. Trust this recipe for an irresistible teriyaki chicken wings dish that will impress your taste buds.

Have you tried this Instant Pot Teriyaki Chicken Wings Recipe? Let us know how it turned out in the Recipe Sharing forum!

FAQ:

Can I use chicken thighs instead of chicken wings for this recipe?

Yes, you can absolutely use chicken thighs instead of chicken wings. Just adjust the cooking time in the pressure cooker to ensure the thighs are fully cooked through.

Can I make this recipe without an Instant Pot?

Absolutely! You can make this recipe on the stovetop or in the oven. Simply marinate the chicken in the teriyaki sauce for at least 30 minutes, then cook in a preheated oven at 400°F (200°C) for 45-50 minutes, or until the chicken is fully cooked.

Can I use low-sodium soy sauce for this recipe?

Yes, you can use low-sodium soy sauce if you prefer to reduce the sodium content. It will still provide the essential flavor to the dish.

Can I make this recipe ahead of time?

Yes, you can make the teriyaki chicken wings ahead of time. Simply store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat them in the oven or microwave and toss with the thickened teriyaki sauce.

Can I freeze the cooked teriyaki chicken wings?

Yes, you can freeze the cooked teriyaki chicken wings. Allow them to cool completely, then store them in a freezer-safe container for up to 3 months. When ready to enjoy, thaw them in the refrigerator and reheat before serving.