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Pressure Cooker Sticky Hoisin Ginger Sesame Wings

  • Author: The Kitchen Whisperer

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Ingredients

Pressure Cooker

  • 23 lbs wings, drumette and wingette
  • 1 3/4 cups chicken stock
  • 1 Tbl plus 1 tsp minced garlic
  • 3 tsp grated ginger
  • 1/2 cup honey
  • 1/2 cup plus 2 Tbl low sodium soy sauce
  • 1/2 cup plus 2 Tbl hoisin
  • 2 Tbl sesame oil
  • 4 Tbl Sriracha
  • 5 Tbl brown sugar
  • Sesame Seeds

Oven Fried

  • All of the ingredients above plus 1 Tbl baking powder

Instructions

Pressure Cooker

  1. Pat dry the wings.
  2. Add the wings into the pressure cooker.
  3. In a bowl whisk together the stock, 2 tsp garlic, 1 tsp ginger. 2 Tbl soy sauce, 2 Tbl hoisin, 1 Tbl brown sugar and 1 Tbl Sriracha.
  4. Pour over wings.
  5. 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.
  6. While the wings are cooking place a medium sauce pan over medium heat. Add in the remaining ingredients (minus the sesame seeds) and whisk.
  7. Bring the mixture to a slight boil, reduce the heat to medium low and cook until slightly thickened like bbq sauce. ~10-15 minutes.
  8. 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.
  9. Line a rimmed pan with foil and place a cooling rack on top.
  10. Lightly spray the rack.
  11. Gently remove the wings from the pressure cooker with tongs and place on the rack; discard the cooking liquid.
  12. Place the wings in the oven and broil for 5 minutes each side.
  13. Remove the pan from the oven and slather on some sauce.
  14. Return to the broiler for 5 minutes.
  15. Flip the wings over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
  16. Place the sauce in a container for serving.
  17. Garnish with sesame seeds.
  18. Store any leftovers in the fridge.

Oven Fried

  1. Line rimmed baking sheet with aluminum foil, and set rack inside.
  2. Carefully dry chicken wings with paper towels.
  3. Place wings in a bag, add the baking powder.
  4. Shake evenly.
  5. Remove the wings from the bag and place them on the rack, leaving slight space between each wing.
  6. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture.
  7. Adjust oven rack to upper-middle position and preheat oven to 450°F.
  8. Add chicken wings and cook for 20 minutes.
  9. Flip wings and continue to cook until crisp and golden brown, 15 minutes. The wings will not be done yet.
  10. While the wings are cooking, make your Sticky Hoisin Ginger Sesame Sauce
  11. In a medium sauce pan add the stock, garlic, ginger, honey, soy sauce, hoisin, sesame oil, Sriracha and brown sugar.
  12. Bring to a boil , reduce heat until thickened. ~30-35 minutes.
  13. Place the oven on broil and slather on some sauce to the wings
  14. Broil for 5-10 minutes minutes.
  15. Flip the wings over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
  16. Place the sauce in a container for serving.
  17. Garnish with sesame seeds.
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