Chicken wings in a quick, delicious sauce cooked in the pressure cooker for 7 minutes, so they’re tender and juicy, then crisped up in the oven so they’re sticky and sweet.
My Pressure Cooker Today readers are awesome. They’re always excited to share a pressure cooking tip that will make a recipe I’ve posted even better, or a pressure cooking recipe they’ve made that turned out fantastic.
Recently, Nicholas emailed me to share a Teriyaki Chicken Wings recipe that he came across online that, “turned out awesome. I’ve attached pictures. Very quick and the sauce is delicious. I actually doubled the recipe and I didn’t do an overnight marinade. Pretty much let them marinade while I was heating the oil and that was it.”
Since Nicholas was so nice to share his pictures and the recipe with me, I thought it would be nice if I shared his pictures and recipe with everyone. I’ve updated the recipe with instructions for cooking in the electric pressure cooker.
- 2-3 pounds chicken wings, drum and wings separated
- 6 tablespoons sesame oil OR (vegetable oil)
- 1 cup low sodium teriyaki sauce
- 1 Tablespoon lemon juice
- 2 Tablespoons Sugar
- 1/2 teaspoon crushed red pepper, toasted sesame seeds for garnish
- Combine chicken wings, 4 tablespoons sesame oil, teriyaki sauce, lemon juice and sugar in a large bowl or Zip Lock bag; refrigerate for at least 2 hours (overnight recommended) to marinate.
- Select Browning and add 2 tablespoons sesame oil to the cooking pot. When oil is hot, using tongs, remove chicken wings from marinade (reserving marinade) and place wings in cooking pot to brown. Stir around, lightly browning wings all sides.
- Pour marinade over browned wings. Lock lid in place, select High Pressure and 7 minutes cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
- With tongs, remove wings and place on cookie sheet and place in oven under broiler or 400° oven until crispy, 6 to 8 minutes.
- Serve with toasted sesame seeds, crushed red pepper.
Thanks so much for sharing this recipe Nicholas. I’ll have to give it a try soon.
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