These Instant Pot Asian Glazed Chicken Wings have lots of flavor with a little bit of sweet, lots of sticky sauce and the level of spicy can be adjusted for your family!
I used to make chicken wings for my family on a regular basis and then for whatever reason, they sort of slipped off my radar. Then a few months ago, I ordered some wings from our local pizza place and that made me start craving them again.
It turns out it was just in time for football season. If you’re hosting a game day party or having a big get-together for the Super Bowl, these are a perfect crowd-pleasing food. For us, we didn’t even need a special occassion – I made them for a weekend lunch and we gobbled them up!
You can shop for the ingredients here:
These wings do have a lot of ingredients and generally speaking, I’m a lazy cook. But I had most everything on hand already since we regularly make Asian-inspired food at home. These are published on my other blog, Rose Bakes, but a some of our favorites are Crock Pot Beef & Veggies over Rice, homemade sushi, and Homemade Chinese Orange Pineapple Chicken to name a few.
I did have to buy the Housin and Ponzu Sauces – those were new for me. And actually – I think I should’ve gotten the non-lime Ponzu sauce, but the one I purchased worked 🙂 Also, skip the Sriracha Sauce if you don’t want spicy wings. I like a little touch of spicy, but not so much that my kids complain.
Start with 4 pounds of frozen wings.
Put the chicken wings in your Instant Pot and Cook on high pressure for 4 minutes with the rack on the bottom and 1 cup of water.
Note: If you are using fresh wings, be sure to add 2 cups of water. If you are new to using your Instant Pot — you can manually enter the pressure time by hitting “manual”. The time will defaut to 30 minutes; you will need to bring it down to 4. Once you hit the desired time the pressure cooker will start automatically.
Next, while the wings are cooking (it’ll take about 10 minutes for the pot to seal + cook time)…
Make the sauce.
Then you’ll add all the sauces, brown sugar, lime, orange, garlic, ginger, and the bottoms of the green onions (white part only) into a pot on the stove and let it reduce to about half. I used diced sweet onion inestead of the green onions… don’t ask – I just wasnt’ thinking. Once your sauce is reduced, strain it to get rid of the pieces of ginger and onion.
Preheat oven to 450°F.
Once the wings are done in the Instant Pot, you should release the pressure. (Turn the black knob to “venting” at the top of your pot. Be sure not to put your hands in the way of the steam!)
Place the wings on a sheet pan, place in the oven for 10 minutes on 450°F. You can do this directly on a cookie sheet, but I prefer to use a silicone mat under the wings to make cleanup a little bit easier.
Take them out, then coat with the reduced sauce. I find the easiest way to do this is to put them in the pot with the sauce, then stir them up with a spoon until coated.
Place them back on the cookie sheet and in the oven again for 5 minutes on 450°F then serve! If you like them a little crispy, you can put them under the broiler for a minute or two. That’s my favorite way to serve them!
Serve them hot and enjoy!
Garnish with the tops of the green onions, sliced! We all like to eat our wings with either Blue Cheese Dressing or Ranch Dressing, but they’re delicious all on their own too!
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These sweet and spicy Instant Pot Asian Glazed Chicken Wings are packed with flavor and will be hit at parties!
- 4 lbs frozen chicken wings
- 1 cup water*
- 1 Cup Soy Sauce
- 1 Cup Ponzu
- 1 Tablespoon Hoisin
- 3/4 Cup Brown Sugar
- Juice of 1 Lime (~ 2 Tbsp lime juice)
- Juice of 2 Oranges (~ 1/2 cup orange juice)
- 2 Bunches Green Onions (whites only in sauce)
- 1/4 Cup Rice Vinegar
- Splash Sesame Oil
- 2“x2” piece of ginger, grated (I substitued Squeeze Ginger)
- 2 cloves of garlic, minced (I use 2 tsp. this minced garlic)
- Sriracha Sauce, to taste (I do a dash or two)
Place the rack in your Instant Pot, then place the chicken wings in and pour 1 cup of water in the bottom. Cook on high pressure for 4 minutes.
In a medium saucepan, mix together the soy sauce, sesame seed oil, hoisin sauce, rice wine vinegar, ponzu sauce, brown sugar, lime and orange juices, garlic, ginger and the bottoms of the green onions.
Cook on low until it’s reduced by half. While it’s simmering, preheat the oven to 450°F.
Once the wings are done in the Instant Pot, quick release the pressure. Spray a cookie sheet with non-stick spray (or use silicone mat) , then spread the wings out.
Cook in the oven for 10 minutes to crisp them up. Strain the reduced sauce to get rid of ginger and onion, then pour the sauce over the wings and toss them.
Cook for 5 more minutes at 450°F. Garnish with sliced green onions and serve hot!
See note below for spicier wings!
*If you’re using fresh wings, use 2 cups of water.
Add a dash or two of srichacha sauce for spicier wings!
- Category: Chicken
- Method: Pressure Cooker
- Cuisine: Asian
Keywords: Instant Pot Asian Glazed Chicken Wings, wings, chicken wings, instant pot, pressure cooker, chicken, football party food, party foods, finger foods, appetizer, asian