Nothing beats the convenience of an Instant Pot® for quick, easy, and healthier sesame garlic chicken wings. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.
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These mouthwatering sesame garlic chicken wings make a great appetizer or snack. Since they are not deep fried, you have a much healthier option for your family and friends.
Ingredients
- 4-4½ lbs. chicken wings
- Salt and black pepper, to taste
- 1 cup water
- White sesame seeds, for garnish
Sesame Garlic Sauce Ingredients:
- ¼ cup coconut aminos (or soy sauce if not gluten free)
- 2 tablespoons sesame oil
- 3 tablespoons honey, preferably local
- 1 tablespoon unsalted butter
- 2 teaspoon fresh ginger, very finely minced
- 1 teaspoon garlic powder
Equipment
- Instant pot
- Sauce pan
- Aluminum foil
- Large, rimmed baking sheet
- Large bowl
Instructions
- Season wings with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.
- Prepare the sesame garlic sauce by heating the 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.
- Allow pressure to naturally release for 10 minutes when cook time on Instant Pot® is complete, then do a quick release for any remaining steam. Remove lid and transfer wings to a large bowl. Set aside and cool slightly.
- Position top oven rack in the top position and pre-heat 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 from 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. Enjoy!
Cooking Tips
- You can save money by trimming your wings yourself.
- See photo for approximate location of where to cut each whole wing. They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken stock, if desired.
- This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.
- Add a little color by garnishing with thinly sliced green onions!
- You can always spice it up with some hot sauce!
- This recipe works great with chicken thighs too.
- Add to your Instant Pot Chicken Wings flavors by substituting with teriyaki sauce, hoisin sauce, or sesame sauce.
Pairs with (wine/drink)
- Light beers
- Wheat beers
- Chardonnay
- Pinot Noir
- Riesling
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Yield: 6
Instant Pot Sesame Garlic Chicken Wings
Prep Time:
10 minutes
Cook Time:
26 minutes
Total Time:
36 minutes
Ingredients
- 4-4½ lbs. chicken wings
- Salt and black pepper, to taste
- 1 cup water
- White sesame seeds, for garnish
- ¼ cup coconut aminos (or soy sauce if not gluten free)
- 2 tablespoons sesame oil
- 3 tablespoons honey, preferably local
- 1 tablespoon unsalted butter
- 2 teaspoon fresh ginger, very finely minced
- 1 teaspoon garlic powder
Instructions
- Season wings with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.
- To prepare the sesame garlic sauce, heat the 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.
- When cook time on Instant Pot® is complete, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Remove lid and transfer wings to a large bowl. Set aside and cool slightly.
- Meanwhile, position top oven rack in the top position and pre-heat 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 from 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. Enjoy!
Notes
This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.
You can save money by trimming your wings yourself. (See photo for approximate location of where to cut each whole wing). They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips to make chicken stock, if desired.