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.