Instant Pot Sesame Garlic Chicken Wings are great for entertaining or as a meal. Using an electric pressure cooker makes cooking simple and quick.
Instant Pot Sesame Garlic Wings
Prep time: 10 minutes
Active cook time: 14-16 minutes (+ time to come to pressure)
Natural release: 10 minutes
Nothing beats the convenience of an Instant Pot electric press cooker. You can cook so many things in an electric pressure cooker that it may be one of the few appliances that lives permanently on your counter. You can even use it to help you make quick and easy chicken wings.
Can I use frozen chicken wings to make this recipe?
Yes! While this recipe is written for fresh or thawed wings,you can use frozen wings. If using frozen wings, add 3-4 minutes to the active cook time.
Will the chicken wings come out of the pressure cooker crispy?
No. A simple Instant Pot electric pressure cooker cannot crisp as is. You can eat these wings as is. If you want your wings to be crispy, you’ll need to place them under the broiler for a few minutes in order to get a nice, crispy finish.
- Instant Pot electric pressure cooker
- measuring cup
- measuring spoons
- baking sheet
- wire cooling rack
- aluminum foil
- 4-4½ lbs. chicken wings
- salt and black pepper, to taste
- white sesame seeds, for garnish
- 1 cup water
Sesame Garlic Sauce Ingredients
- ¼ cup soy sauce OR coconut aminos
- 2 tbsp sesame oil
- 3 tbsp honey, preferably local
- 1 tbsp unsalted butter
- 2 tsp fresh ginger, very finely minced
- 1 tsp garlic powder
Plug in the electric pressure cooker.
Season the wings with salt and black pepper, to taste.
Place a metal trivet inside the Instant Pot and add one cup of water.
Arrange the seasoned wings on top of the trivet.
Place the lid onto the pressure cooker and close to seal.
Switch the vent to “Sealing” and set the “Manual” cooking setting to 8 minutes.
While the wings are cooking, prepare the sesame garlic sauce. Heat the soy sauce (or coconut aminos), sesame oil, honey, butter, ginger, and garlic powder in a small saucepan over medium heat. Cook, stirring frequently, until butter is melted and the mixture is thoroughly combined. Remove from heat and set aside.
Once the wings have finished cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam.
Remove the lid from the pressure cooker and transfer the wings to a large bowl. Set aside and cool slightly.
While the wings are cooling a little, position an oven rack in the top position and preheat the broiler to high.
Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
Pour 1/3 of the sesame garlic sauce on top of the wings and toss to coat.
Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat on the remaining side.
Remove the wings from the oven and toss the wings with half of the remaining sesame garlic sauce.
Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side.
Serve and enjoy!