Instant Pot Asian-Style Wings
Time Tip: This recipe calls for fresh or thawed wings. If you want to use them already frozen you’ll need to add 4 minutes to the active cooking time.Budget Tip: If you buy whole wings at the grocery store they’re going to come with the tips. There’s not much meat on those so I recommend cutting them off with a good pair of kitchen shears (just trim right at the joint). Save the tips in the freezer and add them to the pot the next time you make bone broth .
Ingredients
- 4-4½ pounds organic chicken wings, segmented
- Sea salt and black pepper, to taste
- 1 cup water
- White sesame seeds as garnish
- Sauce
¼ cup coconut aminos
2 Tbsp sesame oil
3 Tbsp honey, raw and local preferred
1 Tbsp organic butter, unsalted
2 tsp fresh ginger, grated finely
2 cloves garlic, minced
Instructions
- Season wings with salt and pepper
- Place metal trivet inside the Instant Pot® and add one cup of water
- Arrange seasoned wings on top of the trivet, secure the cover, and set the vent to “Sealing”
- Turn on “Manual” setting for 8 minutes
- In a small sauce pan heat the coconut aminos, sesame oil, honey, butter, ginger, and garlic
- Cook over medium heat, stirring frequently until butter is melted
- Remove from heat and set aside
- Allow natural release for 10 minutes, then quick release remaining steam
- Remove lid, place wings in a large bowl, and set aside to cool slightly
- Place an oven rack in the top position and pre-heat broiler to high
- Line a large, rimmed baking sheet with parchment paper or a baking mat and put a wire baking rack on top
- Pour 1/2 of the sauce onto the wings, toss to coat
- Place wings on the wire rack and broiler for 3-4 minutes or until the wings start to get crispy. Turn the wings over and repeat on the remaining side
- Remove wings from the oven and toss with remaining sauce
- Sprinkle with white sesame seeds and serve immediately