Pressure Cooker Teriyaki Chicken Wings

By Ellie

24 Person

45 Minutes

0 Calories

You can buy “Party Wings” at the grocery store which are wings that have already been broken down into their parts: the drumette and the flat. But I often buy whole wings because breaking them down is easy and it’s cheaper. See headnotes for more instructions on breaking down chicken wings.

Ingredients

To serve

1 green onion, thinly sliced
1/2 tsp. sesame seeds

To thicken sauce:

4 to 5 teaspoons soy sauce
4 to 5 teaspoons cornstarch

3 pounds chicken wing drumettes and flats
1 tsp. minced fresh ginger, from about a 1-inch knob
1 tsp. minced garlic, about 1 medium garlic clove
1/4 cup packed dark brown sugar
1/4 cup sake
6 tbsp. mirin
3/4 cup soy sauce

Method

01

Make the teriyaki sauce: 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 OK).
02

Pressure cook the wings: Combine the teriyaki sauce and wings in the pressure cooker. Toss the wings to coat. Seal the pressure cooker 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 pressure cooker will come to pressure in 15 minutes, then cook for 10 minutes.
03

Vent the pressure: Once the pressure cooker is done cooking, do a quick release of the pressure by carefully moving the steam valve to the “venting” setting. (I wear an oven mitt and use a wooden spoon to flick the valve because I’m overly cautious.)
04

Get ready for broiling: 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.
05

Broil the chicken wings: Once the steam has been released, open the pressure cooker. 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.
06

Reduce the teriyaki sauce: While the chicken wings are broiling, thicken the teriyaki sauce. Start by pressing the “sauté” button on the pressure cooker. If you plan on serving 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 you plan on serving the wings hot, use all 5 teaspoons of both ingredients. Cook the sauce until it starts to boil, stirring frequently, about 3 minutes. The sauce should start to thicken a bit and look like maple syrup, but won’t look super thick. Don’t worry, it will thicken further as it cools.
07

Toss the broiled wings with the teriyaki sauce: Turn the pressure cooker off. 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 them to a serving platter.
08

Serve: Sprinkle wings with sesame seeds and sliced green onions and serve hot or room temperature.

Related Tags

Chicken Recipes

Teriyaki Chicken Recipes

Pressure Cooker Teriyaki Chicken Wings

4.7

( By Ellie )

01 Information

Grade easy
Serving 24 servings
Prep Time 5 Mins
Cook Time 40 Mins
Total Time 45 Mins

02 Ingredients

To serve

1 green onion, thinly sliced

1/2 tsp. sesame seeds

To thicken sauce:

4 to 5 teaspoons soy sauce

4 to 5 teaspoons cornstarch

3 pounds chicken wing drumettes and flats

1 tsp. minced fresh ginger, from about a 1-inch knob

1 tsp. minced garlic, about 1 medium garlic clove

1/4 cup packed dark brown sugar

1/4 cup sake

6 tbsp. mirin

3/4 cup soy sauce

03 Method

Step 1

Make the teriyaki sauce: 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 OK).

Step 2

Pressure cook the wings: Combine the teriyaki sauce and wings in the pressure cooker. Toss the wings to coat. Seal the pressure cooker 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 pressure cooker will come to pressure in 15 minutes, then cook for 10 minutes.

Step 3

Vent the pressure: Once the pressure cooker is done cooking, do a quick release of the pressure by carefully moving the steam valve to the “venting” setting. (I wear an oven mitt and use a wooden spoon to flick the valve because I’m overly cautious.)

Step 4

Get ready for broiling: 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.

Step 5

Broil the chicken wings: Once the steam has been released, open the pressure cooker. 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.

Step 6

Reduce the teriyaki sauce: While the chicken wings are broiling, thicken the teriyaki sauce. Start by pressing the “sauté” button on the pressure cooker. If you plan on serving 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 you plan on serving the wings hot, use all 5 teaspoons of both ingredients. Cook the sauce until it starts to boil, stirring frequently, about 3 minutes. The sauce should start to thicken a bit and look like maple syrup, but won’t look super thick. Don’t worry, it will thicken further as it cools.

Step 7

Toss the broiled wings with the teriyaki sauce: Turn the pressure cooker off. 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 them to a serving platter.

Step 8

Serve: Sprinkle wings with sesame seeds and sliced green onions and serve hot or room temperature.

04 Author