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Pressure Cooker Honey Garlic Chicken Wings Recipe

Pressure Cooker Honey Garlic Chicken Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 81 reviews
  • Author: Mia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Pressure Cooking
  • Method: Air Frying

Description

Delicious and flavorful Pressure Cooker Honey Garlic Chicken Wings recipe that combines tender chicken wings with a sticky honey garlic sauce. Perfect for a quick and easy weeknight dinner or game day snack.


Ingredients

Units Scale

Chicken Wings:

  • 4 pounds Chicken Wings, patted dry

Sauce:

  • 1/2 cup Clover Honey
  • 1/3 cup Soy Sauce, Low Sodium
  • 6 cloves Fresh Garlic, minced
  • 1 teaspoon Fresh Ginger Root, minced
  • 1 teaspoon Crushed Red Pepper Flakes

Rice:

  • Pressure Cooker Perfectly Cooked Pot Pot Rice recipe
  • Ekovana Stainless Steel Insert Pan
  • Stainless Steel Long Legged Trivet

Instructions

  1. Add wings to your Pressure Cooker cooking pot. Mix up sauce ingredients and pour over chicken wings.
  2. Lock on the lid and Close the Pressure Valve. If making this a One Pot Meal, add the Prepared PIP Rice now.
  3. Cook on High Pressure for 4 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release. Remove rice and trivet (if using). Quickly place cover on rice to finish steaming.
  4. With tongs, gently remove wings from the Pressure Cooker and place into the Air Fryer Basket or onto a cookie sheet to broil in the oven.
  5. Cook at 400 degrees Fahrenheit for 10 minutes, shaking after 6 minutes for the Air Fryer or 5 minutes each side for under the broiler.
  6. Meanwhile, turn Pressure Cooker to Saute/Browning and stir sauce until thick.
  7. When Wings are crispy dunk wings into sauce and serve, or return to Air Fryer/Oven to caramelize. Garnish with sliced scallions.

Notes

  • Bone in Thighs and Legs cook for 7 minutes with natural pressure release.
  • Bone in Breasts cook for 6 minutes with natural pressure release.
  • Boneless dark meat, cook for 4 minutes with natural pressure release. Boneless white meat, cook for 3 minutes with natural pressure release.
  • If using frozen meat, cook time will be the same, but, after pressure is released, you will need to cook down the water, which frozen chicken deposits.

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450
  • Sugar: 25g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 135mg