Pressure Cooker Maple Dijon Chicken Wings
- Cuisine: American
- Course: Appetizer
- Skill Level: Beginner
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- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
523 -
Fat
34.03 g -
Saturated Fat
9.49 g -
Polyunsaturated Fat
6.6 g -
Cholesterol
251 mg -
Sodium
623.16 mg -
Potassium
346 mg -
Carbohydrate
13.0 g -
Fiber
0.74 g -
Sugars
10.75 g -
Protein
40.5 g
Pressure cooker maple Dijon chicken wings. Chicken wings with maple syrup, Dijon mustard, and soy sauce cooked in a pressure cooker. Very delicious appetizer! You may also like Tangy Chicken Wings
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Pressure Cooker Maple Dijon Chicken Wings
Ingredients
- 1/3 cup (80 ml) maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 3 pounds (1.44 kg) chicken wings
Method
Step 1
In a pressure cooker, combine maple syrup, Dijon mustard, soy sauce, and vinegar. Whisk well until syrup dissolves.
Step 2
Add chicken wings. Toss to coat well.
Step 3
Close the pot and lock the lid. Set the machine to cook at high pressure Set timer to cook for 12 minutes.
Step 4
Open pressure cooker with quick-release method. Unlock and open the pot.
Step 5
Transfer cooked chicken wings to a large baking sheet, reserving cooking liquid.
Step 6
Preheat the broiler. Broil in preheated broiler until wings are a bit crunchy, turning once (for 4-6 minutes). Remove from the broiler and transfer to a large serving platter.
Step 7
Preheat pressure cooker over medium heat. Bring reserved sauce to a simmer. Cook, stirring, until reduced to a thick glaze.
Step 8
Turn off pressure cooker. Pour sauce over chicken wings. Sprinkle with fresh chopped parsley. Serve immediately.