Chinese Chicken Wings


  • 1/4 cup tamari
  • 1/4 cup apple cider vinegar
  • 1 tsp sriracha
  • 2 tsp Chinese five-spice powder
  • 1 tbsp light brown sugar
  • 3 cloves garlic
  • 2 tbsp sesame oil
  • 5 scallions
  • 3 lbs chicken wings
  • 1 cup Water
  • 1/4 cup toasted sesame seeds
  • In a large bowl, combine tamari, apple cider vinegar, sriracha, Chinese five-spice powder, brown sugar, garlic, sesame oil, and whites of scallions. Transfer 2 tablespoons of sauce to a small bowl and set aside.
  • Add wings to sauce in large bowl and toss. Refrigerate covered at least 1 hour or up to overnight.
  • Add water to the Instant Pot® and insert steamer basket. Place chicken wings in basket, arranging them so they aren’t sitting on top of one another; place them standing up if necessary. Lock lid.
  • Press the Manual or Pressure Cook button and adjust cook time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  • Using a slotted spoon, transfer wings to a baking sheet. Brush with 2 tablespoons of reserved sauce. Broil wings 3 minutes on each side to crisp the chicken.
  • Transfer wings to a serving dish and garnish with sesame seeds and greens of scallions.
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