Best 2 Instant Pot Teriyaki Chicken Wings Recipes

INSTANT POT® TERIYAKI CHICKEN WINGS

Instant Pot® Teriyaki Chicken Wings image

These sweet and sticky teriyaki chicken wings are easy to make in your Instant Pot®. Perfect as a party appetizer or game day recipe!

Provided by fabeveryday

Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 pounds chicken wing pieces
salt and ground black pepper to taste
1 tablespoon sesame oil
2 cloves garlic, minced
½ cup water
3 tablespoons soy sauce
3 tablespoons packed brown sugar
1 tablespoon honey
¼ teaspoon ground ginger
1 ½ tablespoons cornstarch
2 tablespoons water

Steps:

Season chicken wings with salt and pepper.
Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
Use tongs to transfer wings to a plate.
Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 14.5 g, Fiber 0.2 g, Protein 16.1 g, SaturatedFat 3.6 g, Sodium 727.7 mg, Sugar 14.4 g

INSTANT POT® TERIYAKI CHICKEN THIGHS

Instant Pot® Teriyaki Chicken Thighs image

This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!

Provided by Diana71

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken thighs
½ cup brown sugar
½ cup soy sauce
¼ cup honey
¼ cup apple cider vinegar
1 (1/2 inch) piece fresh ginger, grated
2 cloves garlic, minced
2 tablespoons cold water
1 tablespoon cornstarch

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 40.3 g, Cholesterol 71.6 mg, Fat 15.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1876 mg, Sugar 35.6 g

Tips:

Use a variety of cooking techniques: Start by searing the chicken wings in a hot skillet to create a crispy exterior. Then, finish cooking them in a slow cooker or Instant Pot to ensure they are tender and fall-off-the-bone.
Make a flavorful marinade: The marinade is key to infusing the chicken wings with flavor. Use a combination of soy sauce, rice vinegar, brown sugar, garlic, and ginger to create a marinade that is both sweet and savory.
Don't overcrowd the pan: When searing the chicken wings, be sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Cook the chicken wings until they are cooked through: The chicken wings should be cooked until they reach an internal temperature of 165 degrees Fahrenheit. You can check the temperature using a meat thermometer.
Serve the chicken wings with your favorite dipping sauce: Serve the chicken wings with a variety of dipping sauces, such as teriyaki sauce, sweet and sour sauce, or ranch dressing.

Conclusion:

Instant Pot Teriyaki Chicken Wings are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that will be enjoyed by everyone.