Glazed Teriyaki Wings
By :Chop Secrets
Print Recipe
Votes: 3
Rating: 4.67
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry, Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté, Simmer
Prep Time 0 minutes
Cook Time 40 minutes
Servings
6 - 8 servings
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
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry, Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté, Simmer
Prep Time 0 minutes
Cook Time 40 minutes
Servings
6 - 8 servings
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
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. Combine Sauce Mixture ingredients in the Instant Pot and stir to combine.
  2. Add chicken wingettes and toss to coat, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  5. Carefully remove the wings from the pot to a foil-lined baking sheet coated with nonstick spray and set aside.
  6. Turn the pot off by selecting CANCEL, then using the display panel select the SAUTE function.
  7. In a small bowl, mix together 1/4 cup cooking liquid with cornstarch. Stir into the pot.
  8. Continue to cook and stir until sauce is thickened and reduced, 3-5 minutes.
  9. Baste the chicken wings with the sauce and set under the broiler until caramelized, 7-12 minutes.
  10. 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.

2 replies
  1. elyoung
    elyoung says:

    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!

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