Teriyaki Chicken Wings

A super easy and delicious snack to make together with your Instant Pot and a braai!

Sauce Mixture:
1/2 cup soy sauce
1/3 cup sugar
2 tbsp rice vinegar
2 tbsp garlic minced
2 tbsp Ginger grated
1 tsp toasted sesame oil
1/2 tsp pepper
1/2 tsp Sriracha sauce or to taste
1 cinnamon stick
 
Glazed Teriyaki Wings:
800g – 1kg chicken wings
2 tbsp cornstarch
1 tbsp water
Sesame seeds and sliced green onions for garnish

Method:
 
Combine sauce ingredients in the inner pot and stir to combine. Add chicken wings and toss to coat, then secure the lid, making sure the vent is closed.

Using the display panel select the PRESSURE COOK function and set to 5 mins.

When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure. Carefully remove the wings from the pot to a foil-lined baking sheet coated with nonstick spray and set aside.

Turn the pot off by selecting CANCEL, then using the display panel select the SAUTE function.

In a small bowl, mix together 1/4 cup cooking liquid with cornstarch. Stir into the pot. Continue to cook and stir until sauce is thickened and reduced, 3-5 minutes.

Baste the chicken wings with the sauce and set under the grill or braai until caramelized.

Serve wings garnished with sesame seeds and sliced green onions, with remaining sauce for dipping on the side.