Instant Pot Hoisin-Ginger Chicken Wings Recipe2018-05-17
- Yield : 6-8 serving plates
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Oven-Fired Hoisin-Ginger Chicken Wings Recipe
Makes 6-8 servings
Ingredients: 2-3 pounds (960 g-1.44 kg) chicken wings, 1¾ cups (430 ml) chicken stock, 1 tablespoon plus 1 teaspoon minced garlic, 3 teaspoons freshly grated ginger, 1/2 cup (125 ml) clear honey, 1/2 cup (125 ml) plus 2 tablespoons (30 ml) soy sauce, 1/2 cup (125 ml) plus 2 tablespoons (30 ml) hoisin sauce, 1 oz (30 ml) sesame oil, 2 oz (60 ml) hot sriracha sauce, 5 tablespoons brown sugar, 1 tablespoon baking powder, toasted sesame seeds, for garnish
Instructions: Pat chicken wings dry with paper towels. Line rimmed baking dish with aluminum foil. Place chicken wings in a zip-lock bag and add baking powder. Shake well.
Remove seasoned chicken wings form the bag and place them on the prepared rack. Cover and refrigerate for at least 8 hours.
Remove marinated wings from the refrigerator. Adjust oven rack to upper-middle position and preheat oven to 450°F (220 C). Cook chicken wings in preheated oven for 35 minutes, turning once, or until golden brown.
Meanwhile, prepare Hot Hoisin Sauce: In a medium saucepan, combine chicken stock, remaining garlic, ginger, honey, soy sauce, sriracha sauce, hoisin sauce, sesame oil, and brown sugar. Mix well. Bring honey mixture to a boil over medium-high heat. Reduce heat to low and simmer until thickened, stirring occasionally, for 3-35 minutes.
Set the oven on broil and slather on some sauce to the wings. Broil for further 15-20 minutes, turning occasionally. Remove broiled form the broiler and transfer to a serving platter. Pour more hoisin-ginger sauce over. Sprinkle with toasted sesame seeds. Serve chicken wings hot.
Instant Pot Hoisin-Ginger Chicken Wings Recipe
Sweet and spicy chicken wings cooked in an instant pot. Very delicious appetizer!
- 2-3 pounds (960 g-1.44 kg) chicken wings
- 1¾ cups (430 ml) chicken stock
- 1 tablespoon plus 1 teaspoon minced garlic
- 3 teaspoons freshly grated ginger
- 1/2 cup (125 ml) clear honey
- 1/2 cup (125 ml) plus 2 tablespoons (30 ml) soy sauce
- 1/2 cup (125 ml) plus 2 tablespoons (30 ml) hoisin sauce
- 1 oz (30 ml) sesame oil
- 2 oz (60 ml) hot sriracha sauce
- 5 tablespoons brown sugar
- toasted sesame seeds, for garnish
Pat dry chicken wings with paper towels. Place in 6-quart (6 L) pressure cooker.
In a mixing bowl, combine chicken stock, 2 teaspoons minced garlic, 1 teaspoon grated ginger, 2 tablespoons each: soy sauce, hoisin sauce, 1 tablespoon brown sugar, 1 tablespoon sriracha sauce. Mix well. Pur spicy mixture over chicken wings.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 10 minutes.
Meanwhile, in a medium saucepan, combine remaining ingredients, except toasted sesame seeds. Stir well and bring to a boil over medium-high heat. Cook , stirring occasionally, until slightly thickened, for about 10-15 minutes.
Open pressure cooker, using Quick Release method. Using tongs remove cooked chicken wings from the cooker and set aside. Keep warm
Line a rimmed pan with foil and place a cooling rack on top. Lightly grease the rack with nonstick cooking spray. Place reserved chicken wing on the prepared rack, discarding the cooking liquid. Place the wings in the oven and broil for 10 minutes, turning once.
Remove pan from the oven and pour over some sauce. Return the pan to the oven and cook fro further 5 minutes. Turn the wings over, then pour pour more sauce over and cook for another 5 minutes.
Average Member Rating
(5 / 5)
1 people rated this recipe
This information is per serving.