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It’s funny ever since I came up the BEST WAY TO MAKE CRISPY OVEN “FRIED” wings I’ve been in love with these suckers! I’ve shared with you countless wings recipes throughout the years. Then when I bought my first pressure cooker (Emeril by T-fal CY4000 Nonstick Dishwasher Safe Electric Pressure Cooker) I became addicted to ’em. It’s funny because for decades you couldn’t pay me to eat a wing let alone chicken with bones in it. Oh trust me it was awesome going out on wing night with my friends and Mr. Fantabulous only I was the one ordering something other than wings. OR better yet I’d order wings and use a fork to pick the meat off. God forbid I hit something icky while taking off the meat – yeah I was done and often went hungry. I know, I’m weird.
But slowly I started to appreciate them and realize that meat is often richer and have a more depth of flavor if it’s cooked with the bone. Or as Mr. Fantabulous would say I “suck it up buttercup and put on your big girl panties”! FYI I tried that same tactic with him when it came to telling him to kill the ginormous (when really it was maybe the size of a dime) spider. Yeah I’m pretty sure that I didn’t step in and kill it he was pretty much going to set the house on fire to kill it.
Now if this recipe looks a tad familiar it is. It’s kinda sorta like my Pressure Cookier Asian Sticky Ginger thighs but the ingredients vary slightly. And plus it’s wings. LOL Truth be told he’s odd when it comes to thighs. If we went to say KFC (which has happened maybe 3 times in the bajillion years we’ve been together) he’ll only ever get a breast and to boot he picks off the crispy part. I know, right! Crazy! HOWEVER any time I make thighs he inhales them saying how much he loves them. Yet when I tell him they are thighs he just shakes his head telling me no that I’m mistaken. LOL Ah okay baby.
So when I made the thighs I also made wings for him. However for the wings I wanted to mix it up a bit. Plus it means I have an excuse to eat both parts of the chicken.. I mean for ‘testing’ purposes purely. Now if I had taste testers close by, see what you could be nomming on?
Have you jumped into the pool and got your hands on a pressure cooker yet? I have 2 of them – one gas and one electric and honestly I love them both equally as much. So I had a question on one of my other chicken pressure cooker recipes that ask why would I make the stuff in a pressure cooker then put it in the oven. To them that defeated the purpose of a pressure cooker. Which, if I wasn’t well versed in the kitchen or the fact that it wasn’t my recipe I’d ask the same thing.
So lemme ‘splain the logic behind all of this. When you pressure cook you are putting the food with some form of liquid in a vessel that seals tight. As it heats up it produces steam and pressure. As it builds pressure it starts to cook the food. It’s not boiling the food but rather ‘steaming’ it. And steam normally has a higher heat (~250F where normal boiling water is around 215F). Then, since it’s in a sealed vessel the pressure is building up thus forcing the liquids and moisture into the food faster thus causing the food to be done way faster than say in the oven and most certainly in a crock pot.
Now if there’s all that liquid and moisture, the skin for example on chicken doesn’t get crisp – that’s not possible. You can most certainly eat the wings, thighs, whatever as-is from the pressure cooker (like my most amazing perfectly poached chicken breasts). I actually do that while I’m waiting for them to get done in broiler. So why the broiler – simply put, to crisp up the skin/wings and make the bbq sauce or whatever sauce you baste on the wings/thighs, etc caramelize. Make sense?
So before I continue on, what do you like to serve with your wings? For me I love wings on buffet tables and when I want a snack say for movie night. However wings are perfect for anytime – yes I’ve even made wings for breakfast.
I love a cheese and charcuterie board with wings. This combination is perfect for game night!
These Hoisin Asian Meatballs are the perfect finger/toothpick food to accompany these wings!
And we can’t forget a side salad. This Rainbow Tomato Roasted Corn Summer Quenching Salad is no ordinary salad. Oh no, this one is elite and pairs beautifully with these wings!
Anyway I realize not all of you have purchased a pressure cooker yet, it’s cool. I took care of you on this. You’ll see how to make these wings in the ultimate crispy baked oven-fried way. But I’m telling you peeps, you NEED a pressure cooker in your life! You’ll see below the ones that I love and highly recommend!
Pressure Cooker Sticky Hoisin Ginger Sesame Wings
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Ingredients
Pressure Cooker
- 2–3 lbs wings, drumette and wingette
- 1 3/4 cups chicken stock
- 1 tablespoon plus 1 teaspoon minced garlic
- 3 teaspoon grated ginger
- 1/2 cup honey
- 1/2 cup plus 2 tablespoon low sodium soy sauce
- 1/2 cup plus 2 tablespoon hoisin
- 2 tablespoon sesame oil
- 4 tablespoon Sriracha
- 5 tablespoon brown sugar
- Sesame Seeds
Oven Fried
- All of the ingredients above plus 1 tablespoon baking powder
Instructions
Pressure Cooker
- Pat dry the wings.
- Add the wings into the pressure cooker.
- In a bowl whisk together the stock, 2 teaspoon garlic, 1 teaspoon ginger. 2 tablespoon soy sauce, 2 tablespoon hoisin, 1 tablespoon brown sugar and 1 tablespoon Sriracha.
- Pour over wings.
- Lock the lid down and set it to High pressure, 10 minutes. If using a Gas Pressure Cooker, place over high heat and once the pressure cooker is up to temperature, reduce the heat to low to maintain a high pressure and set the timer for 10 minutes. If using an Electric Pressure Cooker, set it to high with a timer of 10 minutes.
- While the wings are cooking place a medium sauce pan over medium heat. Add in the remaining ingredients (minus the sesame seeds) and whisk.
- Bring the mixture to a slight boil, reduce the heat to medium low and cook until slightly thickened like bbq sauce. ~10-15 minutes.
- When the 10 minutes is up do a quick release. While the quick release is relieving pressure, place the oven to broil with a rack in the middle.
- Line a rimmed pan with foil and place a cooling rack on top.
- Lightly spray the rack.
- Gently remove the wings from the pressure cooker with tongs and place on the rack; discard the cooking liquid.
- Place the wings in the oven and broil for 5 minutes each side.
- Remove the pan from the oven and slather on some sauce.
- Return to the broiler for 5 minutes.
- Flip the wings over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
- Place the sauce in a container for serving.
- Garnish with sesame seeds.
- Store any leftovers in the fridge.
Oven Fried
- Line rimmed baking sheet with aluminum foil, and set rack inside.
- Carefully dry chicken wings with paper towels.
- Place wings in a bag, add the baking powder.
- Shake evenly.
- Remove the wings from the bag and place them on the rack, leaving slight space between each wing.
- Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture.
- Adjust oven rack to upper-middle position and preheat oven to 450°F.
- Add chicken wings and cook for 20 minutes.
- Flip wings and continue to cook until crisp and golden brown, 15 minutes. The wings will not be done yet.
- While the wings are cooking, make your Sticky Hoisin Ginger Sesame Sauce
- In a medium sauce pan add the stock, garlic, ginger, honey, soy sauce, hoisin, sesame oil, Sriracha and brown sugar.
- Bring to a boil , reduce heat until thickened. ~30-35 minutes.
- Place the oven on broil and slather on some sauce to the wings
- Broil for 5-10 minutes minutes.
- Flip the wings over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
- Place the sauce in a container for serving.
- Garnish with sesame seeds.
And yes I know I’m repeating myself again but these seriously THE BEST pressure cookers out there. The BEST Gas Pressure cooker out there then I HIGHLY recommend the All-Clad PC8! It’s INCREDIBLE!!!
If you’re looking for an Electric Pressure Cooker I recommend one of these 2 as they both are awesome:
Emeril by T-fal CY4000 Nonstick Dishwasher Safe Electric Pressure Cooker
or the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker
Hi Lori, as you may recall, this is our GO TO recipe for chicken wings. But I’m wondering, rather than sticking them in the oven after the PC, can they be finished in the air fryer? And how long, if so
★★★★★
Hi Karen,
Absolutely! It’s been a million years since I did it with the air fryer but if I recall I set it to 400F for about ~8-12 minutes or so to crisp up.
Best Kitchen Wishes!
I think I hate you LOL. Made the wings again! Actually, you’re so awesome and ALL of your recipes amazing! Thanks for the 5 lbs. I needed it lol
hahaha, you could never hate this adorable face of mine! lol So happy you love the wings! Have you tried this recipe on other curs of chicken? Try using it on boneless breasts and thighs. When it’s done pull the meat and use that sauce! It’s incredible!
Best Kitchen Wishes!
Hey Lori. Is this the same sauce.as the OC chicken thighs? SO YUMMY!
Do you mean this recipe – https://www.thekitchenwhisperer.net/2016/04/28/pressure-cooker-asian-sticky-ginger-chicken-thighs/?
If so, yes, same sauce.
Best Kitchen Wishes!
Hi! I realize that this post is a couple of years old but I just wanted to tell you how much I loved these wings. Made them for dinner tonight via the pressure cooker method. They were fantastic! I only found your site a few days ago but can’t wait to try more recipes. Thanks!
Yeah! Hi Roberta and welcome to the TKW Family! I’m so happy you loved them!
Best Kitchen Wishes!