Glazed Teriyaki Wings


  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 2 tbsp rice vinegar
  • 2 tbsp garlic
  • 2 tbsp Ginger
  • 1 tsp toasted sesame oil
  • 1/2 tsp pepper
  • 1/2 tsp Sriracha sauce
  • 1 cinnamon stick
  • 2 - 2 1/2 lbs chicken wingettes
  • 2 tbsp cornstarch
  • 1 tbsp Water
  • Sesame seeds and sliced green onions
  • 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.
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