Perfect for Super Bowl Sunday! Combine soy sauce, orange juice, ginger, honey and a little heat in an instant pot with some wings, and minutes later, you’ve got a succulent, spicy-sweet appetizer ready to go.
Serves: 4-6 as appetizer
- 3 lbs. chicken wings
- 1 Tbsp. sesame oil
- 3/4 cup soy sauce or coconut aminos
- 1″ piece fresh ginger
- 1 small onion (about 1 cup)
- 8-10 garlic cloves
- 1/4 cup honey
- 1/4 cup orange juice
- 1/4 cup brown sugar, optional
- 1 1/2 Tbsp. chili paste (found in Asian aisle in most grocery stores)
- Place wings in large bowl.
- Combine all other ingredients and pour over chicken pieces. Toss to coat.
- Place everything in Instant Pot. Secure the lid and using manual, set to high pressure for seven minutes.
- Once the seven minutes is up, do a quick release. Once steam is released open lid; using tongs, place wings on a baking sheet. Set aside.
- After removing wings, turn setting to “sauté” and cook until reduced. (Keep the lid off when sautéing.) OR pour the extra sauce from the instant pot into a small pot and bring to boil. Turn down the heat to medium and simmer for five minutes. Remove from heat. As sauce cools, it will thicken slightly.
- While sauce is reducing, put baking sheet in oven and broil on HIGH for four to five minutes, until browned on the tops.
- Once wings are browned, remove from oven and pour sauce over them. Serve immediately.
- For more intense flavor, marinate for 20 to 30 minutes before cooking. (But these are delicious even without this step!)
- The optional brown sugar in the recipe makes a stickier sauce to pour over wings. You can leave it out, but the sauce will be a little runnier and not as sweet.
- If you don’t own an Instant Pot, don’t worry, you can marinate these and then bake them in the oven until cooked through.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.