Chicken!

Note, this even works with frozen wings. I used the exact same recipe with wings frozen solid, and they came out fully cooked and separated, just took longer to do the pressurization, which the Instant Pot took care of.

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients:

  • 2 pounds chicken wings, cut into segments
  • Instant pot broth:
    • 2 Tbsp Hoisin sauce
    • 2 Tbsp Soy sauce
    • 2 Tbsp Sriracha sauce
    • 2 tsp garlic powder, or 2 cloves garlic
    • 2 tsp ginger powder, or 1 tsp grated ginger
    • 1-1/2 cups chicken broth
  • Sauce:
    • 1/2 cup (8 Tbsp) Soy sauce
    • 1/2 cup (6 Tbsp) Hoisin sauce (This is 1/2 the 8.5 oz jar that I can get locally)
    • 1/4 cup (2-4 Tbsp) Honey
    • 1/4 cup (4 Tbsp) Sriracha sauce
    • 1 Tbsp sesame oil
    • 1 Tbsp rice wine vinegar
    • 2 Tbsp garlic powder
    • 1 Tbsp ginger powder (or 2 tsp grated ginger)
    • 1 Tbsp onion powder

Directions:

  • Put chicken in Instant Pot
  • Put broth ingredients into a bowl, and whisk until blended 
  • Pour broth into Instant Pot
  • Set Instant Pot for Manual, 10 minutes
  • Natural release for 10 minutes
  • Open vent, allow to depressurize
  • While wings are cooking, put Sauce ingredients into a saucepan
  • Heat until the sauce just boils, then simmer until slightly thickened. Keep warm.
  • Start broiler
  • Cover a baking pan with aluminum foil
  • Put cooked chicken onto baking pan
  • Brush sauce onto top side of each piece 
  • Put under broiler for 5 minutes or until carmelized (careful you don’t let the sauce burn!)
  • Remove pan, flip wings, re-brush sauce, put under broiler for another 5 minutes
  • Reserve any leftover sauce to serve at table