My kids are crazy for chicken wings and these Instant Post Asian Glazed Chicken Wings are perfect for dinner.
The problem with this is that my boys love all different types. My older son loves spicy, my youngest doesn’t like spicy and prefers bbq and our middle son will eat whatever! When you are making one dish for three growing boys, you really just want to make it and not have to worry about making everything different.
If you are on wing duty for a football party, everyone will love these. Lots of flavor with a little bit of sweet, lots of sticky sauce and your tummy will be happy!
The Asian sauce is a mix of soy sauce, sesame seed oil, hoisin sauce, rice wine vinegar and ponzu sauce.
Put the chicken wings in your Instant Pot and Cook on high pressure for 4 minutes with the rack on the bottom.
Note: If you are using fresh wings, be sure to add 2 cups of water. If you are new to using your Instant Pot — you can manually enter the pressure time by hitting “manual”. The time will defaut to 30 minutes; you will need to bring it down to 4. Once you hit the desired time the pressure cooker will start automatically.
Add all the sauces, brown sugar, lime, orange, garlic, ginger, and the bottoms of the green onions (white part only) into a pot on the stove and let it reduce to about half. Turn the oven to 450°F.
Once the wings are done in the Instant Pot, you should release the pressure. (Turn the black knob to “venting” at the top of your pot. Be sure not to put your hands in the way of the steam!)
Place the wings on a sheet pan, place in the oven for 10 minutes on 450°F.
Once your sauce is reduced, strain it to get rid of the pieces of ginger and onion. Pour your sauce on the wings and place them back in the over for 5 minutes on 450°F then serve!
Shop my favorite supplies…
If you want them spicy, you can add a little srichacha.
These sweet and spicy Instant Pot Asian Glazed Chicken Wings are packed with flavor and will be hit at parties!
- 3-4 lbs frozen chicken wings
- 1 cup water*
- 1 Cup Soy Sauce
- 1 Cup Ponzu
- 1 Tablespoon Hoisin
- 3/4 Cup Brown Sugar
- Juice of 1 Lime
- Juice of 2 Oranges
- 2 Bunches Green Onions (whites only in sauce)
- 1/4 Cup Rice Vinegar
- Splash Sesame Oil
- 2 x 2 Ginger ; chopped
- 2 Cloves garlic smashed
Place the rack in your Instant Pot, then place the chicken wings in and pour 1 cup of water in the bottom. Cook on high pressure for 4 minutes.
In a medium saucepan, mix together the soy sauce, sesame seed oil, hoisin sauce, rice wine vinegar, ponzu sauce, brown sugar, lime and orange juices, garlic, ginger and the bottoms of the green onions.
Cook on low until it’s reduced by half. While it’s simmering, preheat the oven to 450°F.
Once the wings are done in the Instant Pot, quick release the pressure. Spray a cookie sheet in non-stick spray, then spread the wings out.
Cook in the oven for 10 minutes to crisp them up. Strain the reduced sauce to get rid of ginger and onion, then pour the sauce over the wings and toss them.
Cook for 5 more minutes at 450°F. Serve hot!
See note below for spicier wings!
*If you’re using fresh wings, use 2 cups of water.
Add a dash or two of srichacha sauce for spicier wings!
Keywords: Instant Pot Asian Glazed Chicken Wings, wings, chicken wings, instant pot, pressure cooker, chicken, football party food, party foods, finger foods, appetizer, asian