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Curried Chickpeas with Spinach
Chinese Chicken Wings
| By : |
The Instant Pot® lends a tenderness to the inside of the wings, and the oven gives a crispness to the skin. In addition, the sweet, spicy, and umami flavors from the remaining ingredients take these wings over the top. The toasted sesame seed garnish provides the final texture element that sets each bite apart from all other recipes. And by making this quick and homemade sauce, you are avoiding those gluten fillers that are hidden in so many processed condiments.
| Prep Time | 10 minutes |
| Cook Time | 16 minutes |
| Servings |
6 serving
|
Ingredients
- 1/4 cup tamari
- 1/4 cup apple cider vinegar
- 1 tsp sriracha
- 2 tsp Chinese five-spice powder
- 1 tbsp light brown sugar
- 3 cloves garlic peeled and minced
- 2 tbsp sesame oil
- 5 scallions sliced and separated into whites and greens
- 3 lbs chicken wings separated at the joint
- 1 cup Water
- 1/4 cup toasted sesame seeds
Ingredients
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Instructions
- In a large bowl, combine tamari, apple cider vinegar, sriracha, Chinese five-spice powder, brown sugar, garlic, sesame oil, and whites of scallions. Transfer
2 tablespoons of sauce to a small bowl and set aside. - Add wings to sauce in large bowl and toss. Refrigerate covered at least 1 hour or up to overnight.
- Add water to the Instant Pot® and insert steamer basket. Place chicken wings in basket, arranging them so they aren’t sitting on top of one another; place them standing up if necessary. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
- Using a slotted spoon, transfer wings to a baking sheet. Brush with
2 tablespoons of reserved sauce. Broil wings 3 minutes on each side to crisp the chicken. - Transfer wings to a serving dish and garnish with sesame seeds and greens of scallions.
Recipe Notes
WHAT'S IN CHINESE FIVESPICE POWDER?
This spice blend is a mixture typically consisting of cinnamon, cloves, star anise, peppercorns, and fennel seeds. Variations can include ginger, turmeric, nutmeg, and a number of other combinations depending on the brand, region, and even the dish being prepared.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
The cookbook that makes using your Instant Pot easier than ever!
The first cookbook dedicated to non-paleo gluten-free recipes for the hottest kitchen appliance: the Instant Pot—with 175 easy-to-make gluten-free recipes and photographs throughout!
This book shows you how you can use the hottest kitchen appliance right now—the Instant Pot—to create gluten-free meals that are quick, easy, and most importantly, delicious. With 175 gluten-free recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow a gluten-free diet due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons.
You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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Cook time was perfect, and the wings were fall off the bone. I recommend doubling the marinade recipe, and reserving more than 2 tbsp for the glaze. Also suggest marinating overnight for more flavor in the wings.
Fall off the bone tasty! Yes, more marinade for broiling glaze! Will make again. We put out vegetables in the juices and sauteed while meat was broiling. Made veggies tasty too!!
Excellent and easy!! Crisping up in the iven is great. I’d use even more saracha next time
Naw. We made these and threw away. Flavorless for one and the meat had a strange texture
Easy and VERY tasty!
My husband and I loved this dish. My kids tolerated it which i can live with. I did end up broiling it on each side a tad longer then suggested to crisp it up some more. I will definitely file this one away to make again.
Great recipe, thanks! I use this foldable steamer basket, space-saving design, plus it’s much easier to clean. Highly recommended, I got it on Amazon: https://amzn.to/2M5Cy3u
Would this recipe work for duck feet? I’m serious, btw…