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Confetti Egg Salad
| Prep Time | 0 minutes |
| Cook Time | 40 minutes |
| Servings |
6 - 8 servings
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Ingredients
Sauce Mixture:
- 1/2 cup soy sauce
- 1/3 cup sugar
- 2 tbsp rice vinegar
- 2 tbsp garlic minced
- 2 tbsp Ginger grated
- 1 tsp toasted sesame oil
- 1/2 tsp pepper
- 1/2 tsp Sriracha sauce or to taste
- 1 cinnamon stick
Glazed Teriyaki Wings
- 2 - 2 1/2 lbs chicken wingettes
- 2 tbsp cornstarch
- 1 tbsp Water
- Sesame seeds and sliced green onions for garnish
Ingredients
Sauce Mixture:
Glazed Teriyaki Wings
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Instructions
- Combine Sauce Mixture ingredients in the Instant Pot and stir to combine.
- Add chicken wingettes and toss to coat, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the wings from the pot to a foil-lined baking sheet coated with nonstick spray and set aside.
- Turn the pot off by selecting CANCEL, then using the display panel select the SAUTE function.
- In a small bowl, mix together
1/4 cup cooking liquid with cornstarch. Stir into the pot. - Continue to cook and stir until sauce is thickened and reduced, 3-5 minutes.
- Baste the chicken wings with the sauce and set under the broiler until caramelized, 7-12 minutes.
- Serve wings garnished with sesame seeds and sliced green onions, with remaining sauce for dipping on the side.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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I like these Teriyaki wings. Instead of using the cornstarch I used arrowroot powder and I substituted a cinnamon stick with 1/2 tsp. of grounnd cinnamon. I used frozen chicken wings because that’s what I had and they came out great!