Pressure Cooker Teriyaki Chicken Wings Recipe

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Ana Published: March 4, 2021 Modified: September 9, 2021
Pressure Cooker Teriyaki Chicken Wings Recipe

How To Make Pressure Cooker Teriyaki Chicken Wings

Impress everyone with these delectable and tender Teriyaki Chicken Wings cooked in the pressure cooker 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

  1. Combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger.

  2. Stir to mix in the sugar (it won’t completely dissolve and that’s okay).

  3. Combine the teriyaki sauce and wings in the pressure cooker. Toss the wings to coat. 

  4. Seal the pressure cooker and make sure the steam valve is set to “Sealing”.

  5. Press the “Poultry” button and adjust the time to 10 minutes. Make sure it is set to “High Pressure.”

  6. The pressure cooker will come to pressure in 15 minutes, then cook for 10 minutes.

  7. Once the pressure cooker is done cooking, do a quick release of the pressure by carefully moving the steam valve to the “Venting” setting.

  8. While the steam is being released, turn your oven broiler on.

  9. Line a rimmed baking sheet with aluminum foil and lightly coat the foil with cooking oil spray.

  10. Once the steam has been released, open the pressure cooker.

  11. 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.

  12. Flip all the wings and repeat to char the other side.

  13. While the chicken wings are broiling, thicken the teriyaki sauce.

  14. Start by pressing the “Sauté” button on the pressure cooker.

  15. 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.

  16. If planning to serve the wings hot, use all 5 teaspoons of both ingredients.

  17. Cook the sauce for about 3 minutes until it starts to boil, stirring frequently. 

  18. 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.

  19. Turn the pressure cooker off.

  20. Once the wings are done in the broiler, transfer them back to the pressure cooker with the thickened sauce.

  21. Toss to coat the wings, then move to a serving platter.

  22. 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
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