Description
A delicious and quick recipe for Pressure Cooker Honey Garlic Chicken Wings combines the convenience of pressure cooking with the crispiness of air frying or broiling. Wings are tenderly cooked in a flavorful honey garlic sauce, then crisped to perfection for a sticky, savory finish. Ideal for a satisfying appetizer or main dish.
Ingredients
Chicken Wings
- 4 pounds Chicken Wings, patted dry
Sauce
- 1/2 cup Clover Honey
- 1/3 cup Low Sodium Soy Sauce
- 6 cloves Fresh Garlic, minced
- 1 teaspoon Fresh Ginger Root, minced
- 1 teaspoon Crushed Red Pepper Flakes
Other
- Prepared Pressure Cooker Pot Pot Rice (optional, if making one pot meal)
- Ekovana Stainless Steel Insert Pan
- Stainless Steel Long Legged Trivet
- Sliced Scallions for garnish (optional)
Instructions
- Prepare Chicken Wings: Pat 4 pounds of chicken wings dry to remove excess moisture for better browning and place them into the pressure cooker pot.
- Make the Sauce: In a bowl, mix together 1/2 cup honey, 1/3 cup low sodium soy sauce, 6 minced garlic cloves, 1 teaspoon minced fresh ginger, and 1 teaspoon crushed red pepper flakes. Pour this honey garlic sauce over the chicken wings in the pressure cooker.
- Pressure Cook: Lock the lid on the pressure cooker and close the pressure valve. If you're making the wings and rice together, add the prepared pressure cooker rice now along with the stainless steel trivet for separation. Cook on high pressure for 4 minutes. When the cooking completes and beeps, allow a natural pressure release for 10 minutes.
- Remove Rice and Wings: Carefully remove the rice and trivet from the cooker if used, then quickly cover the rice to continue steaming. Using tongs, gently take out the wings from the pressure cooker and transfer them to an air fryer basket or a cookie sheet if broiling in the oven.
- Crisp the Wings: For air frying, cook the wings at 400°F for 10 minutes, shaking the basket after 6 minutes to ensure even crisping. For oven broiling, place wings under the broiler and broil for 10 minutes total, turning sides after 5 minutes for even browning.
- Thicken Sauce: While wings crisp, turn the pressure cooker to the sauté/browning setting and stir the leftover sauce until it thickens to a glaze consistency.
- Finish and Serve: Once wings are crispy, dunk them into the thickened honey garlic sauce or return them to the air fryer/oven briefly to caramelize the sauce further. Garnish with sliced scallions if desired, then serve immediately.
Notes
- Ensure wings are patted dry for the best crispy texture.
- For a one pot meal, cook rice simultaneously with wings using a trivet to keep rice separate from the chicken.
- Be careful when releasing pressure naturally for 10 minutes to avoid burns.
- Shaking the air fryer basket or flipping wings under the broiler mid-cooking ensures even crispiness.
- Adjust crushed red pepper flakes if you prefer less or more heat.
- Garnish with scallions adds color and fresh flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American