Glazed Teriyaki Wings By: Chop Secrets Cuisine Modern Course Dinner Difficulty Easy Duration 30-60 min Cooking Technique Pressure Cook, Sauté, Simmer Keywords 30-60 min, 6 - 8 servings, chicken wingettes, cinnamon stick, contributed, cook 40 min, cornstarch, dinner, easy, garlic, ginger, modern, pepper, prep 0 min, pressure cook, rice vinegar, sauté, sesame seeds and sliced green onions, simmer, soy sauce, sriracha sauce, sugar, toasted sesame oil, water Prep Time 0 min Cook Time 40 min Servings 6 - 8 servings Ingredients 1/2 cup soy sauce1/3 cup sugar2 tbsp rice vinegar2 tbsp garlic2 tbsp Ginger1 tsp toasted sesame oil1/2 tsp pepper1/2 tsp Sriracha sauce1 cinnamon stick2 - 2 1/2 lbs chicken wingettes2 tbsp cornstarch1 tbsp WaterSesame seeds and sliced green onions Instructions Combine Sauce Mixture ingredients in the Instant Pot and stir to combine.Add chicken wingettes and toss to coat, then secure the lid, making sure the vent is closed.Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.Carefully remove the wings from the pot to a foil-lined baking sheet coated with nonstick spray and set aside.Turn the pot off by selecting CANCEL, then using the display panel select the SAUTE function. In a small bowl, mix together 1/4 cup cooking liquid with cornstarch. Stir into the pot.Continue to cook and stir until sauce is thickened and reduced, 3-5 minutes. Baste the chicken wings with the sauce and set under the broiler until caramelized, 7-12 minutes.Serve wings garnished with sesame seeds and sliced green onions, with remaining sauce for dipping on the side. Notes *The MANUAL and PRESSURE COOK buttons are interchangeable. Previous Next