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Pressure Cooker Teriyaki Chicken Wings
Pressure Cooker Teriyaki Chicken Wings
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Elevate your party with Quick Teriyaki Chicken Wings! Pressure cooker ensures juicy, flavorful wings fast, finishing under broiler for crispiness. Toss in extra sauce for a sticky, sweet treat!
Ingredients:
  • 3/4 cup soy sauce
  • 6 tablespoons mirin
  • 1/4 cup sake
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon minced garlic, about 1 medium garlic clove
  • 1 teaspoon minced fresh ginger, from about a 1-inch knob
  • 3 pounds chicken wing drumettes and flats
  • To thicken sauce:
  • 4 to 5 teaspoons cornstarch
  • 4 to 5 teaspoons soy sauce
  • To serve:
  • 1/2 teaspoon sesame seeds
  • 1 green onion, thinly sliced
Instructions:
  • Prepare the flavorful teriyaki sauce by mixing together soy sauce, mirin, sake, brown sugar, garlic, and ginger until the sugar is partially dissolved, creating a delicious blend of savory and sweet flavors.
  • Prepare the wings: Mix teriyaki sauce and wings in the pressure cooker, ensuring the wings are coated. Secure the lid of the pressure cooker, set the steam valve to "sealing," and select the "Poultry" setting for 10 minutes at high pressure. The cooker will come to pressure in 15 minutes and cook the wings for 10 minutes.
  • After cooking, quickly release pressure by moving the steam valve to the "venting" position. Use an oven mitt and a wooden spoon to safely release the steam.
  • Prepare for broiling: Turn on your oven broiler while the steam is releasing. Line a rimmed baking sheet with aluminum foil and lightly spray the foil with cooking oil.
  • Transfer the chicken wings onto a baking sheet and broil for 4 to 5 minutes until the skin starts to char. Flip the wings and broil again until the other side is charred.
  • Thicken teriyaki sauce: While the chicken wings broil, press the “sauté” button on the pressure cooker. For room temperature wings, combine 4 teaspoons each of cornstarch and soy sauce until smooth, then add to the simmering teriyaki sauce. For hot wings, use all 5 teaspoons of both ingredients. Cook the sauce until it boils, stirring often, for about 3 minutes. The sauce should slightly thicken to a maple syrup consistency. It'll thicken more as it cools.
  • Coat the broiled wings with the thickened teriyaki sauce by tossing them in the pressure cooker, then transfer them to a serving platter once they are evenly coated.
  • Serve the wings by sprinkling them with sesame seeds and sliced green onions before serving them either hot or at room temperature.

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