Pressure Cooker Chinese Soy Chicken Wings
- Cuisine: American
- Course: Appetizer, Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
444.9 -
Fat
8.9 g -
Saturated Fat
2.4 g -
Polyunsaturated Fat
2.0 g -
Cholesterol
142.5 mg -
Sodium
2,276.3 mg -
Potassium
485.0 mg -
Carbohydrate
32.6 g -
Fiber
0.0 g -
Sugars
31.4 g -
Protein
55.5 g
Pressure cooker Chinese soy chicken wings. Chicken wings 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 stovetop pressure cooker. To make this recipe in an electric pressure cooker:
Electric Instant Pot Chinese Soy Chicken Wings
Place marinated wings in the electric instant pot. Close and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes. Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, remove wings from the pot and transfer to serving plates. Pour cooking liquid over. Serve hot.
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 nml) 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 960 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 wings with marinade.
Step 3
Remove marinated chicken wings from refrigerator. Transfer together with marinade to 5-8 quarts (5-8 L) pressure cooker. Close and lock lid. Set burner heat to high. When the cooker reaches high pressure, reduce heat to low. Set a timer cook for 14-15 minutes.
Step 4
Remove pressure cooker from the heat. Set aside for 5 minutes. Open pressure cooker with quick release method.
Step 5
Transfer cooked chicken wings to a plate. Stir apricot jam into remaining liquid in pressure cooker. Mix well to melt. Pour in combine cornstarch and water mixture and stir well to thicken the sauce.
Step 6
Return chicken wings to pressure cooker. Stir gently, using a wooden spoon, bringing wings on the top to the bottom to coat evenly with soy sauce.
Step 7
Place pressure cooker over medium heat 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 pressure cooker. Transfer to a serving platter. Serve immediately.
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