Instant Pot Sticky Gochujang Chicken Wings

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat with less sugar.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective alternative.

Place steam rack into the Instant Pot and arrange chicken wings on the rack.

Pour water into the Instant Pot.

Seal the Instant Pot and set to cook at High Pressure for 12 minutes if the wings are frozen and 8 minutes if the wings are fresh. If the wings are frozen make sure they are separated and stuck together.

Set the oven to broil and line a sheet pan with foil and a cooling rack, set aside.

In a saucepot combine sesame oil, garlic, gochujang, preserves, soy, ginger, vinegar, and fish sauce. Heat the pot over medium heat and whisk until the preserves have melted and the ingredients are well combined. About 2 minutes.

Bring the sauce to a simmer for 3 minutes, stirring as needed.

Transfer the chicken wings to a bowl and toss with the sauce.

Arrange the chicken wings on the rack in the prepared sheet pan and brush the wings with any remaining sauce.

Broil for about 3 minutes each side, or until caramelized, basting them with sauce after turning.

Garnish with sesame seeds and cilantro for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens