Instant Pot Korean Gochujang Chicken Wings

Description

Instant Pot Korean Gochujang Chicken Wings. Pressure cooker wings glazed with Korean gochujang sauce.

Ingredients

• 4 pounds chicken wing pieces (wingette and drumettes separated)
• 1 cup water
• ¼ cup soy sauce
• Sesame seeds (for garnish)

Korean Gochujang Wing Sauce

• ¼ cup Gochujang sauce
• ¼ cup soy sauce
• 2 tablespoons honey
• 1 teaspoon mirin (sweetened rice wine) or seasoned rice vinegar
• 1 tablespoon cornstarch

Instructions

Pressure cook the frozen wings for 8 minutes with a quick release: Pour 1 cup of water into an Instant Pot or other pressure cooker, then add the rack. Pile in the wings on top of the rack, then drizzle ¼ cup of soy sauce over the wings. Lock the lid. Pressure cook on high pressure cook for 8 minutes in an Instant Pot or other electric PC (use “pressure cook” or “manual” mode in an instant pot), or for 6 minutes in a stovetop PC, and then quick release the pressure.

Start the Korean Gochujang sauce: While the wings are cooking, whisk the gochujang, soy sauce, honey, and mirin in a medium bowl until combined. Whisk in the cornstarch until all the lumps are smoothed out, then set the sauce aside.

Dry and sauce the wings: Line a rimmed baking sheet with paper towels. Unlock the lid on the Instant Pot, tilting it away from you to avoid the hot steam. Use a pair of tongs to move the wings from the pot to the baking sheet, laying the wings out in a single layer. Use more paper towels to pat the wings dry. (Be gentle with the paper towels – the skin on the wings will try to stick to the paper towels.) Move the wings to a large bowl. Pour the sauce over the wings and toss until coated with sauce.

Broil the wings: Discard the paper towels. Move the wings back to the baking sheet with tongs or a slotted spoon, letting excess sauce drip back into the bowl. (We’ll use the sauce again later). Spread the wings out in a single loose layer on the baking sheet – they brown better if there is a little space between the wings. Set your broiler to high and broil the wings until they start to brown and the sauce is bubbling; this will take 5 to 15 minutes depending on your broiler. Keep a close eye on the wings once they start to brown; they go from browned to burnt in a heartbeat.

Sauce the wings again and serve: Move the wings from the baking sheet back into the bowl, and toss them one more time to coat with the remaining sauce. Pour the wings onto a platter, sprinkle with sesame seeds, and serve.

Equipment

Pressure Cooker Bakeware Sling

Buy Now →

6-Quart Pressure Cooker

Buy Now →

Notes

• Cooking frozen wings: You can cook the wings from frozen, if they’re Individually Quick Frozen (IQF) wings. Pressure cook them for 12 minutes instead of 8, then continue the recipe as written. But…IQF wings take up more space in the pot, so you’ll only be able to fit 2½ to 3 pounds of IQF wings. (Unless you have a bigger, 8- or 10-quart Instant Pot.)

Tools

• 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
• Rack (this silicone bakeware sling with handles is my favorite, but the one that came with your Instant Pot or pressure cooker will work)

• Category: Weeknight Dinner
• Method: Pressure Cooker
• Cuisine: Korean

Keywords: Instant Pot Korean Gochujang Chicken Wings, Pressure Cooker Korean Gochujang Chicken Wings