Instant Pot Teriyaki Wings make a finger-licking-good appetizer, and are perfect for a party. This easy Instant Pot chicken wing recipe has delicious Asian flavors that will delight your guests and become a favorite.
While most of us may think of teriyaki (sauce) as being Japanese, its authenticity as Japanese is questionable. Outside of Japan, teriyaki generally refers to a sauce that meat or seafood can be cooked with, but the Japanese refer to teriyaki as a form of cooking.
Tips
If you’re in a hurry or don’t have the individual ingredients for this recipe, you can use store-bought teriyaki sauce and substitute it for the homemade teriyaki sauce ingredients.
If you don’t have the time to do a Natural Release / Natural Pressure Release (NPR), you could do a quick release (QR) after allowing for a natural pressure release for 10 to 15 minutes.
For a make-ahead party appetizer, I cook the Instant Pot wings and thicken the sauce and store them both in the fridge. I then broil the wings right before I plan to serve them. If you’re a good planner and not in a hurry, you can also marinate the chicken wings in the sauce for 2 to 8 hours before cooking, to allow the flavors to really penetrate.
If you happen to have frozen chicken wings, you should be able to use them and follow the recipe as long as they are not all stuck together in a big bunch!
I like a bit of heat, and this recipe has a dash of sriracha sauce. If you like things spicy, feel free to increase the quantity of sriracha. Or you can completely leave it out.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make Instant Pot Wings.
Instant Pot Wings Ingredients
* Note: substitute cinnamon stick for cinnamon powder if you have that on hand.
Instant Pot Wings Step-by-Step Instructions
- Add soy sauce, sugar, black pepper, cinnamon, vinegar, sesame oil, sriracha, ginger and garlic to the Instant Pot inner pot.
- Alternatively, add 3/4 cup purchased teriyaki sauce to the inner pot.
- Stir to mix well.
- Add chicken wings to the sauce and stir to coat.
Instant Pot DUO Pressure Cook:
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘5′ (5 minutes).
Instant Pot ULTRA Pressure Cook:
- Close the lid.
- Select Pressure Cook mode and adjust time to 5 minutes (00:05).
- Press ‘Start’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 5 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up.
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes.
- If you wish, after 10 to 15 minutes of natural release, you can release the remaining pressure using the quick release (QR) method.
- Press Cancel and Open the Instant Pot.
- Coat a aluminum foil-lined baking sheet with vegetable oil.
- Transfer the chicken wings from the Instant Pot to the baking sheet.
- Instant Pot DUO: Select the ‘Saute’ function.
- Instant Pot ULTRA: Select the ‘Saute’ function and press ‘Start’.
- Bring the remaining sauce to a boil. Be sure to guard against splatters. I like to use a splatter screen.
- Stir cornstarch with water and mix well to remove all lumps.
- Pour cornstarch slurry into sauce and stir until sauce has thickened, about 2 to 3 minutes.
- Turn off Instant Pot by pressing ‘Cancel’.
- Baste the wings with the teriyaki sauce.
- Place baking sheet under broiler for 10 to 15 minutes, turning the chicken wings halfway through, and basting the other side. Note: keep an eye on the Instant Pot wings to make sure they don’t burn!
- Transfer Instant Pot teriyaki wings to serving plate.
- Sprinkle with toasted sesame seeds and sliced green onions (optional).
- Serve with teriyaki sauce on the side.
Instant Pot Teriyaki Wings
Ingredients
- 1/2 cup soy sauce
- 1/3 cup granulated sugar
- 1/2 tsp black pepper powder
- 1 tsp Sriracha sauce or to taste
- 2 Tbsp garlic finely minced
- 2 Tbsp ginger finely minced or grated
- 1 tsp sesame oil
- 2 Tbsp rice vinegar
- 3 inch cinnamon stick or 1/4 tsp cinnamon powder
- 2 1/2 lbs chicken wings approximately 20 count
- 1 Tbsp vegetable oil
- 1 Tbsp cornstarch
- 1 Tbsp water
- 1 to 2 tsp sesame seeds toasted
- 2 Tbsp green onions thinly sliced
Instructions
- Stir together soy sauce, sugar, pepper, sriracha, garlic, ginger, sesame oil, rice wine vinegar and cinnamon in the inner pot of the Instant Pot.
- Add chicken wings to the Instant Pot and stir to coat.
- Close the Instant Pot and pressure cook for 5 minutes.
- While the Instant Pot chicken wings are cooking, line a heavy baking sheet with aluminum foil and coat with vegetable oil.
- Allow the pressure to release naturally (NPR). If you wish, after 15 minutes of natural release, you can release the remaining pressure using the quick release method (QR).
- Open the Instant Pot and transfer the teriyaki wings from the sauce onto the prepared baking sheet.
- Select 'Saute' mode and allow the teriyaki sauce to come to a boil. Be sure to guard against splatters. I like to use a splatter screen.
- Stir together cornstarch and water to form a smooth paste.
- Gradually whisk cornstarch slurry into the teriyaki sauce to thicken to desired consistency, stirring constantly for about 2 to 3 minutes. Turn off Instant Pot.
- Baste the chicken wings with the teriyaki sauce.
- Place baking sheet under broiler for 12 to 15 minutes or until caramelized, turning the chicken wings halfway through, and basting the other side. Note: keep an eye on the Instant Pot wings to make sure they don’t burn!
- Transfer Instant Pot teriyaki wings to a serving plate.
- Sprinkle with toasted sesame seeds and sliced green onions and serve with teriyaki sauce on the side (optional).
Notes
- Chicken wings can be broiled on a rack placed on the baking sheet, or grilled on an outdoor barbecue grill.
- See the blog post for more detailed recipe tips.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5-star rating in the comment section below and please share it using the social media buttons at the top and bottom of this post. THANK YOU SO MUCH!
You might also like to try:
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Janice
These were delicious. I will use the teriyaki sauce recipe in more dishes. How can I use my ninja foodi with this recipe? Thanks
Paint the Kitchen Red
Janice, I haven’t used a Ninja Foodi but I think you should be able to use the same recipe and then at the end, put it under the air fryer lid instead of broiling it. I’m glad you like the recipe. It tastes really good with chicken thighs and served with rice, and a fried egg on top! Pressure cook for about 9 minutes for boneless thighs.
Walter
These are delicious!!! My family loved them. And the sauce is a great teriyaki sauce that we’ve used even more for chicken breast.
Paint the Kitchen Red
Thank you, Walter – I’m thrilled you like the recipe. Thanks for taking a moment to comment.
Jules
I’m looking forward to making this recipe! It sounds delicious! One question, can you taste the cinnamon?
Paint the Kitchen Red
Jules, I don’t find the taste of cinnamon to stand out. You could reduce it if you are concerned but I don’t think you need to.
Pauline N
I found your website through your yellow curry recipe! This is my 2nd recipe that I’ve tried of yours & it was once again a hit with my boyfriend just like the first one! Thank you so much & keep the instant pot recipes coming (:
Paint the Kitchen Red
Hi Pauline – thank you so much for letting me know. I’ll do my best to keep the recipes coming 🙂
Christine
Wow! These were delicious. I cook a lot of Japanese dishes and this teriyaki is very far from authentic (cinnamon??) but who cares! We loved it and will be making it again and again. I halved the recipe and there was plenty of liquid in my 6 quart IP. Thanks for a very tasty recipe.
Paint the Kitchen Red
I’m so glad you liked it, Christine! I think of recipes like music, being interpreted by each performer in a different way, with unique additions and I appreciate your open-mindedness.
Elizabeth
Do you think this recipe would work using duck feet instead of the chicken wings? I have a few pounds of duck feet and need to use them (for something besides broth). Thank You!
Paint the Kitchen Red
Oh wow! I’ve never cooked duck feet – so I’m sorry to say I have no idea. How long would you bake duck feet for compared to chicken wings? I would use that as a basis.
DK
If I half the recipe, should I change the cook time?
Paint the Kitchen Red
No, keep the cooking time the same. Watch out for halving the liquid ingredients and possibly not having enough liquid to seal the Instant Pot. It might very well work, but just be watchful.
Coleen
Took them to a Christmas party. They were a hit with people going back for more. Thanks!
Paint the Kitchen Red
Great to hear – thanks for commenting 🙂
Keri
Great recipe…these wings were amazing I followed the recipe exactly…Yummy
Paint the Kitchen Red
Thank you, Keri! I also like to use the marinade to make Teriyaki chicken thighs or drumsticks! Great with Instant Pot Fried Rice!
Cassandra Boriboune
In the Nutrition info is the 4 wing serving 4 whole wings or 4 wing pieces?
Paint the Kitchen Red
Cassandra, it’s for 4 wing pieces. Sorry for the confusion.
Laura
If you want to double or 1 and a half the recipe because you have closer to 3.5# of meat… do you increase the cooking time? I’m kinda new to using my Instant Pot, and am not sure if increased volume should increase cook time, seems like it should?
Paint the Kitchen Red
Laura, thanks for your question. If the wings are separated and not stuck together and/or frozen, you should be able to use the same cooking time. Hope you like the recipe!
Michelle Barrera
Thank you!! Made these tonight for dinner and watching the game. My family is very happy!
Paint the Kitchen Red
Awesome! Hope your team won 🙂 And thanks so much for the comment!
Kristen
I’m planning on making this with drumsticks this week! Any suggestions on how much to increase the cooking time? This is my first week with my Instant Pot so I’m still learning ? thanks!
Paint the Kitchen Red
Hey there Kristen, I would try to do for 12 minutes, maybe a bit less if they’re smaller drumsticks. Good luck!
Tina S
Tried this recipe for the second time for the Super Bowl and they we’re perfect. They will be on a regular rotation in our house. Used dried garlic & ginger the first time. It’s much better using fresh for both of these aromatics, but they work in a pinch.
Paint the Kitchen Red
Thanks so much for your comment, Tina – I’m really glad you liked it. You could easily make this with chicken thighs and drumsticks, add in some steamed broccoli, serve with rice – and make it a dinner.
Loren
If my wings are frozen, how long should I cook them for. Recipe looks delicious!
Paint the Kitchen Red
If the wings are separate and aren’t stuck together, you should be able to pressure cook them for the same amount of time, the Instant Pot should take care of the rest. It will just take longer to come to pressure.
Britt
I made this tonight and it was good! I wanted something quick so just used store bought teriyaki sauce but I did receive a burn error before it ever came to pressure and started the timer. I believe it was because I only just a little over a pound of thawed wings. It is just me and my husband and we did not need to make 2.5 pounds. So I would assume that was the problem. It was an easy fix though! They really didn’t burn (except one tiny patch in the center) so I ended up flipping them over and using the saute button for about 2 minutes. Transferred them to the pan, mixed in the cornstarch slurry, basted them and broiled them at 475 for 5 minutes. I then flipped basted again and broiled for another 5 minutes. We both enjoyed them very much!
I also made a bag of frozen stir fry veggies. Because we only had a little over a pound of chicken there was about 1/4 cup of remaining sauce in the instant pot so threw the veggies in there to use up the sauce and yum! I also threw on a knorr bag of teriyaki rice on the stove. Over a very cheap and easy meal. Would make a great work night dinner!
Paint the Kitchen Red
Britt, when you use store-bought sauces, they may already have fillers and add-ins like corn starch. Check the label of the bottle and if it does, thin it out with some broth. It most likely was not the quantity of the wings but the type of sauce. Your other option is to cook the wings on a trivet over water and then just brush on your sauce when you’re broiling. Thank you for taking the time to comment.
Crystal @ Hello Creative Family
Thank you so much. This recipe was delicious! My kids and husband loved it. 🙂
Paint the Kitchen Red
Thanks for commenting Crystal! Glad you liked it.