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Pressure Cooker Chinese Soy Chicken Wings

2022-01-18
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    444.9
  • Carbohydrates

    32.6 g
  • Cholesterol

    142.5 mg
  • Fat

    8.9 g
  • Fiber

    0.0 g
  • Protein

    55.5 g
  • Saturated Fat

    2.4 g
  • Serving Size

    1
  • Sodium

    2,276.3 mg
  • Sugar

    31.4 g
  • Trans Fat

    2.4 g
  • Unsaturated Fat

    2.0 g
  • Potassium

    485.0 mg
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Pressure cooker Chinese soy chicken wings. Chicken wings are braised in a soy mixture and cooked in a pressure cooker. Serve as a main dish or as an appetizer. Very easy and delicious! You may also like Coconut Shrimp Soup, another tasty recipe cooked in an instant pot.

Please note, this recipe is for stove-top pressure cookers. To make this recipe in an electric pressure cooker:

How to Cook Chinese Chicken Wings in an Instant Pot

Chicken wings are a popular dish in Chinese cuisine, and cooking them in an Instant Pot is a quick and convenient way to enjoy this flavorful dish. To make pressure cooker Chinese soy chicken wings, you will need a few key ingredients. Start by marinating the chicken wings in a mixture of low-sodium soy sauce, sake, chicken broth, freshly ground ginger, and minced garlic. Let the wings marinate for at least 30 minutes to allow the flavors to penetrate the meat.

Once the wings have marinated, transfer them to the Instant Pot and add the marinade. Close the lid and set the Instant Pot to high pressure for about 10 minutes. The pressure cooker will infuse the wings with the rich flavors of the soy sauce and other seasonings, resulting in tender and juicy chicken.

After the cooking time is complete, carefully release the pressure and open the Instant Pot. The chicken wings should be fully cooked and ready to serve. For an extra touch of flavor, you can broil the wings in the oven for a few minutes to crisp up the skin.

Pressure cooker Chinese soy chicken wings are a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Serve them with steamed rice and a side of vegetables for a complete meal. Enjoy the bold flavors of this classic Chinese dish made effortlessly in your Instant Pot.

YOU MAY LIKE AS WELL:

Instant Pot Chicken Lazone

Slow Cooker Thai Basil Chicken Recipe

Pressure Cooker Baked Chicken Quarters Recipe

Soy Chicken Wings Serving Suggestions

Once you’ve cooked your delicious pressure cooker Chinese soy chicken wings, it’s time to think about how to serve them. These flavorful wings can be enjoyed in a variety of ways, depending on your preferences and the occasion. Here are a few serving suggestions to inspire you:

1. Appetizer: Serve the soy chicken wings as an appetizer at your next gathering. Arrange them on a platter with a side of dipping sauce, such as sweet chili sauce or a tangy soy-ginger glaze. Garnish with chopped green onions or sesame seeds for an extra touch of flavor and presentation.

2. Main Course: Turn the soy chicken wings into a main course by pairing them with steamed rice and stir-fried vegetables. The tender and juicy wings will be the star of the meal, complemented by the simplicity of the rice and the vibrant flavors of the vegetables.

3. Game Day Snack: If you’re hosting a game day party, the soy chicken wings make a perfect snack. Serve them with a side of celery sticks and blue cheese dressing for a classic buffalo wing experience. The bold flavors of the soy sauce will add a unique twist to the traditional game day spread.

4. Salad Topper: For a lighter option, use the soy chicken wings as a topping for a fresh salad. Slice the wings into bite-sized pieces and arrange them on a bed of mixed greens, along with your favorite salad toppings. Drizzle with a sesame-ginger dressing for an Asian-inspired salad.

These serving suggestions are just a starting point. Feel free to get creative and experiment with different flavors and accompaniments to make the soy chicken wings your own. Enjoy the versatility and deliciousness of this crowd-pleasing dish.

How to Store Leftovers

To ensure that you can enjoy your pressure cooker Chinese soy chicken wings for longer, it’s important to know how to store the leftovers properly. Here are some tips on how to store soy chicken wings leftovers to maintain their flavor and quality.

1. Refrigerate: Once the soy chicken wings have cooled down, transfer them to an airtight container or wrap them tightly in plastic wrap. Place them in the refrigerator to keep them fresh. Make sure to consume the leftovers within 3-4 days to prevent any spoilage.

2. Freezing: If you have a large batch of chicken wings or want to save them for later, freezing is a great option. Place the cooled wings in a freezer-safe container or freezer bag. Label the container with the date and store them in the freezer for up to 3 months. When ready to eat, thaw the wings in the refrigerator overnight and reheat them in the oven or microwave.

3. Proper Packaging: To prevent freezer burn and maintain the quality of the wings, ensure that they are properly packaged. Remove as much air as possible from the container or freezer bag before sealing it. This will help to preserve the flavor and texture of the wings.

By following these storage tips, you can enjoy your pressure cooker Chinese soy chicken wings even after they have been cooked. Whether you choose to refrigerate or freeze the leftovers, you can savor the delicious flavors of this dish at your convenience.

Pressure Cooker Chinese Soy Chicken Wings

Ingredients

  • 1/3 cup (80 ml) low-sodium soy sauce
  • 1/3 cup (80 ml) sake
  • 1/3 cup (80 ml) chicken broth
  • 2 teaspoons freshly ground ginger
  • 1 garlic clove, peeled and pressed
  • 2 pinches red pepper flakes
  • 2 ½ pounds (1.5 kg) chicken wings with bony, wing tips cut off
  • 1/4 cup (60 ml) apricot jam
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 teaspoons Dijon mustard

Method

Step 1

In a large mixing bowl, combine soy sauce, sake, chicken broth, ginger, garlic, and red pepper. Mix well.

Step 2

Add chicken wings and toss well to coat evenly with soy marinade. Cover and refrigerate for at least 23 hours or overnight. Stir twice to evenly coat the wings with marinade.

Step 3

Remove marinated chicken wings from the refrigerator. Transfer together with marinade to a 5-8 quarts (5-8 L) pressure cooker. Close and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Step 5

Transfer cooked chicken wings to a plate. Stir apricot jam into the remaining liquid in a pressure cooker. Mix well to melt. Pour in the combined cornstarch and water mixture and stir well to thicken the sauce.

Step 6

Return chicken wings to the pressure cooker. Stir gently, using a wooden spoon, bringing wings from the top to the bottom to coat evenly with soy sauce.

Step 7

Switch the pressure cooker to the sauté mode and cover without locking the lid. Simmer until sauce is thickened and translucent (for about 2 minutes)

Step 8

Using tongs, remove cooked chicken wings from the pressure cooker. Transfer to a serving platter. Serve immediately.

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