Instant Pot Teriyaki Chicken Wings make a finger-licking-good appetizer and are perfect for a party. This easy Instant Pot chicken wings recipe has delicious Asian flavors that will delight your guests and become a favorite.
Table of Contents
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.
Teri means “shiny” and Yaki means “grill”. Here in the US, teriyaki sauce has many variations. We add pineapple, honey, garlic, ginger, sesame seeds, and other ingredients to our teriyaki sauces.
My recipe for Instant Pot teriyaki chicken wings is delicious and comes together really easily. In my original oven-baked version of this recipe, I cook the sauce in a saucepan until it’s reduced and bake the pressure cooker teriyaki wings in an oven for about an hour. In adapting the recipe for the pressure cooker the time is cut in half!
After cooking the pressure cooker wings, you’ll need to use your oven/broiler, barbecue, or air fryer to finish the Instant Pot Asian chicken wings. That will give them the caramelization that takes these wings over the top
Tips and Substitutions
If you’re in a hurry or don’t have the individual ingredients for these soy sauce chicken wings, you can use store-bought teriyaki sauce and substitute it for the homemade teriyaki sauce ingredients. Just make sure the sauce doesn’t have any thickeners like cornstarch or flour.
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.
[Read More: Instant Pot Natural Release vs. Quick Release]
Make Ahead Tip
For a make-ahead party appetizer, I cook the Instant Pot Asian 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.
Frozen Chicken Wings
If you happen to have frozen chicken wings, you should be able to use them and follow the recipe.
You do need to make sure that the wings are separate and not frozen in one big bunch. If they’re in a frozen bunch, the wings may cook unevenly.
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, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
If you double the recipe, you don’t change the pressure cooking time.
No, to halve the recipe, halve all ingredients and keep the same pressure cooking time. However, make sure you have enough liquid to bring the Instant Pot to pressure!
It’s not essential to marinate the chicken wings, but they’ll be more flavorful if you do. Try for 30 minutes, but 2 to 8 hours would be ideal.
Yes, you can cook them on a grill for just long enough to get the grill marks and caramelization – maybe a couple of minutes.
Any Instant Pot model can be used to make this recipe. An Instant Pot Duo Crisp or Pro Crisp is ideal since you can pressure cook and air fry with these models. You can also use an air fryer lid to brown the crisp topping.
I would freeze the wings and sauce separately. Defrost them in the refrigerator and broil them right before you’re ready to serve the wings.
You can pressure cook the wings, reduce the teriyaki sauce and refrigerate them separately until you’re ready to broil the chicken wings.
Follow the recipe for my Instant Pot air fryer chicken wings. For the marinade, heat the ingredients in a saucepan until thickened. Coat the chicken wings with the sauce.
This marinade is terrific for teriyaki chicken and rice. I cook boneless chicken thighs for about 8 minutes and do a 10-minute natural release.
Instant Pot Teriyaki Chicken Wings Ingredients
- Chicken wings
- Rice wine vinegar
- Soy sauce
- Black pepper
- Sesame oil
- Cinnamon *
* Note: substitute cinnamon stick for cinnamon powder if you have that on hand.
More details in the recipe card at the bottom of this post.
How to Make Teriyaki Chicken Wings in the Instant Pot (Step by Step Instructions)
- Coat chicken with teriyaki sauce
- Pressure cook
- Release pressure
- Transfer chicken to greased tray
- Turn on Saute mode
- Reduce the teriyaki sauce
- Baste and broil chicken wings
Coat chicken with teriyaki sauce
- 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.
* Note: make sure the teriyaki sauce doesn’t contain cornstarch or other starchy fillers which can cause the Burn message. If it does, you’ll need to dilute it with water or broth.
Instant Pot Duo Pressure Cook 5 minutes
- Close the lid and make sure steam release handle is in Sealing position
- Press Manual (or Pressure Cook) and + or – until the display reads ‘5′ (5 minutes).
Instant Pot Ultra Pressure Cook 5 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 5 minutes (00:05).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display ‘L0:00’ or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.
How to Naturally Release Pressure (NPR) on the DUO and ULTRA
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
- Press Cancel and open the Instant Pot.
Transfer chicken to greased tray
- Coat an aluminum foil-lined baking sheet with vegetable oil.
- Transfer the chicken wings from the Instant Pot to the baking sheet.
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Reduce the teriyaki sauce
- 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 and broil chicken wings
- 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.
Oven Directions for Teriyaki Wings
- To make this recipe without an Instant Pot, bake it entirely in the oven.
- Combine ingredients for the marinade and marinate the chicken wings for 2 to 8 hours
- Place the chicken wings on a preheated baking sheet and bake at 350 degrees Fahrenheit for 1 hour, flipping the wings over halfway through.
See the recipe card below for detailed instructions.
Instant Pot Teriyaki Chicken Wings
- 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
Note: If you have an adblocker, you won’t be able to view the video.
Instant Pot Instructions
- Whisk together soy sauce, sugar, pepper, sriracha, garlic, ginger, sesame oil, rice wine vinegar and cinnamon.
- Mix the chicken wings and the sauce in a large bowl and marinate for 2 to 8 hours in the refrigerator.
- Transfer chicken wings and sauce to the Instant Pot inner pot.
- Close the Instant Pot and pressure cook for 5 minutes on High Pressure.
- 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). [Read More: The Different Pressure Release Methods].
- Press Cancel and open the Instant Pot. 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. Press Cancel to 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).
- Whisk together soy sauce, sugar, pepper, sriracha, garlic, ginger, sesame oil, rice wine vinegar and cinnamon.
- Reserve 1/4 cup of the sauce and coat chicken wings with remaining sauce in a large bowl. Marinate for 2 to 8 hours in the refrigerator.
- Preheat oven to 350 degrees Fahrenheit.
- Line a heavy baking sheet with aluminum foil and coat with vegetable oil.
- Arrange the chicken wings on the baking sheet. Discard the marinade.
- Bake the wings for one hour, turning them halfway through and brush with the reserved marinade.
- Transfer the chicken wings to a serving platter and garnish with sesame seeds and green onions.
- 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.
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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 five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!