These Instant Pot / Pressure Cooker Teriyaki Chicken Wings are cooked in a delicious sauce so they’re tender and juicy, then crisped up in the oven so they’re sticky and sweet. Serve them for the upcoming big game!
Teriyaki Chicken Wings are a Super Bowl tradition for my husband’s family. His mom made them in the oven for years. We’re hosting the game-day party this year, and I knew I could make this recipe so much easier in the Instant Pot or other brand of electric pressure cooker.
Using my pressure cooker, I was able to cook from frozen, skip the marinate, and still have fall-apart tender chicken wings.
The recipe my husband grew up loving features white wine, lemon juice, and honey; however, if you’re looking for a shortcut, a reader sent me a recipe for his favorite teriyaki wings that starts with a bottle of teriyaki sauce. I love both versions, so I included both in this post. You can decide what to make based on the ingredients you have on hand.
Making Pressure Cooker Teriyaki Chicken Wings in an Instant Pot
Chicken wings are so quick and easy to make in your pressure cooker. An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use, and your Instant Pot can help you create these delicious Pressure Cooker Teriyaki Chicken Wings!
The Instant Pot allows you cook cook the wings quickly and without having to marinade for hours before cooking.
How to split chicken wings at the joint
Grocery stores stock the wings whole and separated. Oftentimes, the whole wings are a little cheaper at the store. Chicken wings are made of three parts joined at two joints—the drumette, the wingette (flat), and the tips.
If you’ve never separated chicken wings before, it’s easy. Use a sharp knife or kitchen shears. (I prefer shears.) Locate the joint and pull it apart to find the space between the joints. Fit the shears in this space and cut—the shears should move easily in the space between the bones.
Save the wing tips for making chicken stock in the pressure cooker.
Cooking chicken wings from frozen
Most grocery stores sell already separated and frozen chicken wings. This means you can skip separating them and just pour the bag of frozen wings right into your Instant Pot. The cook time is the same for fresh or frozen wings, but frozen wings will add at least another 10 minutes to the time it takes for your pressure cooker to come to pressure.
What to use in place of wine
While the recipe calls for a dry white wine like Sauvignon Blanc. However, Cook’s Illustrated found that you could also substitute a dry vermouth in recipes that call for white wine. Dry vermouth has the advantage of being able to store in the refrigerator for months, so it’s a great option if you don’t often have wine on hand.
If you prefer not to use alcohol, you can also use the same amount of chicken broth plus 1 teaspoon of an acid like lemon juice or white wine vinegar.
Let me know if this makes it on your game day menu!
- 4 pounds chicken wings (about 20), split at the joints and trimmed
- ½ cup soy sauce
- ¼ cup dry white wine
- 1 tablespoon vegetable oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon honey
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- ¼ teaspoon dry mustard
- 2 tablespoons cornstarch
- 2 tablespoons cold water
In the pressure cooking pot, stir together the soy sauce, white wine, vegetable oil, lemon juice, lemon zest, honey, garlic, ginger, and dry mustard. Add the wings. Lock the lid in place. Select High Pressure and 6 minutes cook time.
Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Place a wire rack on the prepared sheet and spray generously with nonstick cooking spray.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
Use a slotted spoon to transfer the wings from the cooking pot to a plate. Set aside.
In a small bowl, stir together cornstarch and cold water. Add the cornstarch slurry to the sauce in the cooking pot. Select Saute and stir until sauce thickens. Return the chicken wings to the cooking pot and stir to coat the wings with the teriyaki sauce.
With tongs, place the coated wings on the prepared rack. Place the wings under the broiler for 3 to 5 minutes until they start to brown. Remove the pan from the oven and turn the wings over. If desired, coat the wings with additional teriyaki sauce. Broil the second side for another 3 to 5 minutes until the wings start to brown. Watch them closely so that they don’t burn.
It will take about 10 minutes for the pot to come to pressure. When cooking wings from frozen, add another 10 minutes to time it takes to come to pressure.
This recipe makes a generous amount of teriyaki sauce. My family likes to save the extra and serve it over rice.
Several years ago, Nicholas emailed me to share a Teriyaki Chicken Wings recipe that turned out awesome. He said it was “Very quick and the sauce is delicious. I actually doubled the recipe and I didn’t do an overnight marinade.”
If you don’t want to make your own teriyaki sauce, this Shortcut Instant Pot Teriyaki Chicken Wings recipe is a great option.
Nicholas's Shortcut Teriyaki Chicken Wings
A longtime Pressure Cooking Today reader sent me this recipe for Teriyaki Chicken Wings that comes together very quick and makes a great sauce.
- 2 to 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 ziplock bag; refrigerate for at least 2 hours or overnight (recommended).
- Select Saute 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 on all sides.
- Pour marinade over browned wings. Lock lid in place, select High Pressure and 7 minutes cook time. When the timer sounds, turn off the pressure cooker and allow pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops, carefully remove lid.
- With tongs, remove wings and place on cookie sheet and place in oven under broiler or 400°F oven until crispy, for 6 to 8 minutes.
- Serve with toasted sesame seeds and crushed red pepper flakes.
More wing recipes you might like:
Buffalo Wings with Blue Cheese dipping sauce (page 136) in my cookbook, The Electric Pressure Cooker Cookbook. I love Frank’s RedHot Buffalo sauce—they make killer wings that are complimented perfectly by the cool, tangy blue cheese dip. Plus, you can make them early and then finish them under the broiler to heat them up before the big game!
These Two-Ingredient Pressure Cooker BBQ Chicken Wings are awesome—just your wings and your favorite barbecue sauce.