Sticky Gochujang Chicken Wings - Instant pot

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Serve 4    Prep  10 mins    Cook 20 mins

 Ingredients:

  • a bag of frozen chicken wings, 2 lbs
  • 1/4 cup gocuhjang 
  • 1/4 cup soy sauce
  • 1 tsp minced ginger
  • 4-5 garlic, minced
  • 2 tsp rice vinegar
  • 1 tsp sesame seed oil
  • 2 Tbsp honey plus 2 tsp 
  • 1 Tbsp Sriracha (optional)
  • 3 Tbsp water
  • sesame seeds
  • chopped green onions for garnish

Directions

  1. Salt and pepper the wings on all sides, let the wings sit at room temperature for 30 minutes.
  2. Place the chicken wings in a steam basket or on a rack in the instant pot, add 1 cup of water.
  3. Cook the chicken wings at high pressure for 10 minutes followed by Quick Pressure Release.  *cook for 5 minutes for fresh chicken wings followed by Quick Natural Pressure Release.
  4. Line a rimmed baking sheet with paper towels. Transfer the chicken wings on top of paper towels and place into the fridge for 1-2 hours.
  5. Mean time, combine the sesame oil, garlic, gochujang, soy, ginger, vinegar, Sriracha, and honey in a small sauce pan. Bring to a boil over medium high heat and continue to cook until the sauce is thickened, about 5-8 minutes. set aside.
  6. Heat an air fryer lid to 425 degree F. Place 3 tablespoons of gochujang sauce into a large mixing bowl.  Place the chilled wings into the mixing bowl and toss to coat.  If the wings appear to be dry, add a few more tablespoons of gochujang sauce.
  7. Place the tossed wings on to a basket and place in the instant pot , then cover with air fryer lid.  Cook for 5-6 minutes, or until the outside of the wings are crispy. 
  8. Meanwhile add 3-4 additional tablespoons of gochujang sauce into the same mixing bowl, set aside.
  9. Remove the wing from the oven, and place back in to the mixing bowl. Toss to coat well.
  10. Garnish with sesame seeds and green onions for serving.










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