Pressure Cooker Chinese Soy Chicken Wings2021-01-18
- 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
(4.7 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat2.4 g
Trans Fat2.4 g
Unsaturated Fat2.0 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 stove top 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
- 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
In a large mixing bowl, combine soy sauce, sake, chicken broth, ginger, garlic, and red pepper. Mix well.
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.
Remove marinated chicken wings from the refrigerator. Transfer together with marinade to 5-8 quarts (5-8 L) pressure cooker. Close and lock lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Transfer cooked chicken wings to a plate. Stir apricot jam into remaining liquid in a pressure cooker. Mix well to melt. Pour in combined cornstarch and water mixture and stir well to thicken the sauce.
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.
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)
Using tongs, remove cooked chicken wings from the pressure cooker. Transfer to a serving platter. Serve immediately.