Chinese Chicken Wings
By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone
Print Recipe
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.
Votes: 7
Rating: 4.14
Rate this recipe!
Course Main Course
Cuisine Chinese
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
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
Course Main Course
Cuisine Chinese
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
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
Votes: 7
Rating: 4.14
Rate this recipe!
Instructions
  1. 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.
  2. Add wings to sauce in large bowl and toss. Refrigerate covered at least 1 hour or up to overnight.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

6 replies
  1. JDMcC
    JDMcC says:

    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.

  2. MKlugh3
    MKlugh3 says:

    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!!

  3. Jburns84
    Jburns84 says:

    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.

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