Best Instant Pot Honey Garlic Chicken Wings Recipe

Introduction

These Best Instant Pot Chicken Wings are juicy, flavorful, and quick to make. Combining the convenience of pressure cooking with a sticky honey garlic sauce, they deliver a perfect balance of sweet and savory. Crisp them up under the broiler for an irresistible finish.

Ingredients

• 1 cup water (for pressure cooking)
• 4 lbs fresh or frozen chicken wings (bone-in)
• 5 tablespoons soy sauce
• 3 tablespoons Mirin
• 1/2 cup honey
• 3/4 cup water (for sauce)
• 3 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon red pepper flakes (or more, to taste)
• 3 tablespoons cornstarch
• 3 tablespoons water (for cornstarch slurry)

Instructions

1. Step 1: Add 1 cup of water to the Instant Pot. If using frozen wings, separate them so they are not stuck in a block of ice. Place the trivet or steamer basket inside the pot and stack the wings on it.
2. Step 2: Close the lid, set the valve to sealed, and pressure cook the wings for 10 minutes if frozen or 5 minutes if fresh.
3. Step 3: While the wings cook, line a rimmed baking sheet with foil and place a cooking rack on top. Preheat your oven to the broil setting.
4. Step 4: Prepare the honey garlic sauce by combining garlic, ginger, Mirin, soy sauce, honey, 3/4 cup water, sesame oil, and red pepper flakes in a medium saucepan over medium heat. Stir and simmer for 8 to 10 minutes until slightly thickened.
5. Step 5: In a small bowl, mix the cornstarch with 3 tablespoons of water until dissolved. Add this slurry to the sauce and cook for 2 to 3 more minutes until the sauce thickens. Remove from heat and set aside 1/2 to 1 cup for dipping.
6. Step 6: When the Instant Pot beeps, allow a 5-minute Natural Pressure Release before carefully removing the lid. Take out the basket or trivet with the wings.
7. Step 7: Transfer half the wings to a large bowl, pour half the honey garlic sauce over them, and gently toss to coat evenly. Arrange them on the prepared baking rack. Repeat with the remaining wings and sauce.
8. Step 8: Broil the wings for about 5 minutes on one side, then flip and broil the other side. Watch closely to prevent burning and adjust broiling time to reach your preferred crispiness.
9. Step 9: Serve the wings hot with the reserved sauce or your favorite dipping sauce.

Tips & Variations

• Use fresh wings for quicker cooking times, but frozen work well if separated properly.
• Add more red pepper flakes for extra heat or substitute Mirin with a splash of rice vinegar and a pinch of sugar.
• For extra crispy wings, broil a little longer or finish under a grill.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or under the broiler to restore crispiness. The sauce can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an Instant Pot?

Yes, you can steam or boil the wings until cooked through, then follow the broiling and sauce steps. The pressure cooker speeds up the process and keeps the wings very tender.

How do I prevent the wings from being soggy?

Broiling the wings after pressure cooking helps crisp them up. Make sure to toss them well in the sauce and lay them out on a rack so the heat circulates evenly.