Instant Pot Honey Garlic Chicken Wings
User Reviews
5
Instant Pot Honey Garlic Chicken Wings
Description
This Instant Pot Honey Garlic Chicken Wings recipe starts by marinating the wings in a mix of soy sauces, Shaoxing wine, sugar, and salt, building a complex base of savory and sweet flavors. Browning the wings in hot peanut oil before pressure cooking ensures a lightly crisp exterior and avoids sticking, while also caramelizing the marinade's sugars for flavor. The sautéed aromatics of minced shallot, star anise, ginger, and garlic enhance the sauce with a fragrant warmth and subtle spice. The pressure cooking tenderizes the wings quickly and infuses them with these flavors.
The final step involves adding honey, which coats the wings in a shiny glaze offering mild sweetness that contrasts with the soy sauce saltiness and spice from the aromatics. The wings emerge with a tender interior and rich, layered sauce. Tips include flipping the wings during browning to prevent burning since the marinade contains sugar. This dish suits serving as a snack, appetizer, or part of a meal where you want flavorful, sticky wings without frying or lengthy cooking times.
Marinating time is about 20 minutes and does not count toward overall cooking, and care should be taken not to burn the sugar during browning by flipping frequently. The recipe reflects a fusion of simple Asian-inspired flavors made convenient by pressure cooking.
Ingredients
- 1 ½ pound chicken wings
- 4 cloves garlic , roughly minced
- ½ shallot roughly minced, large or 1 small
- 1 - 2 star anise
- 1 tablespoon ginger , sliced
- 1 tablespoon honey
- ½ cup water warm
- 1 tablespoon peanut oil
- 1 ½ tablespoon cornstarch
Chicken Wing Marinade
- 2 tablespoons soy sauce regular
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- ¼ teaspoon salt
Instructions
- Marinate Chicken Wings: Marinate the chicken wings with the Chicken Wing Marinade for 20 minutes.
- Heat Up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chicken wings into the pot (Instant Pot: wait until the indicator says HOT). This will prevent the chicken wings from sticking to the pot.
- Brown Chicken Wings: Add 1 tablespoon of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the marinated chicken wings into the pot (do not discard the chicken wing marinade). Then, brown the chicken wings for roughly 30 seconds on each side. Flip a few times as you brown them as the soy sauce and sugar can be burnt easily. Remove and set aside.
- Sauté Shallot, Star Anise, Ginger, Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add the minced shallot, star anise and sliced ginger, then stir for roughly a minute. Add the minced garlic and stir until fragrant (roughly 30 seconds).
- Deglaze Pot: Mix 1 tablespoon of honey with ½ cup of warm water, then add it into the pot and deglaze the bottom of the pot with a wooden spoon.
- Pressure Cook Chicken Wings: Place all the chicken wings with all the meat juice and the leftover chicken wing marinade into the pot. Close lid and pressure cook at High Pressure for 5 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid carefully and taste one of the honey soy chicken wings and the honey soy sauce. Season with more salt or honey if desired.
- Thicken Honey Garlic Sauce: Remove all the chicken wings from the pot and set aside. Turn on the heat to medium (Instant pot: press sauté button). Mix 1 ½ tablespoon of cornstarch with 1 tablespoon of cold running tap water. Keep mixing and add it into the honey soy sauce one third at a time until desired thickness.
- Coat and Serve: Turn off the heat and add the chicken wings back into the pot. Coat well with the honey soy sauce and serve immediately!
Notes
- Flip the wings during browning to prevent the marinade’s sugar and soy sauce from burning.
- Marinate the wings for 20 minutes to allow the flavors to penetrate before cooking.
- Total cooking time excludes marinating.
- Use the Instant Pot's Sauté More function to get the pot hot enough before browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 418mg | 17% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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