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. 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 wings is delicious and comes together really easily. In my original oven-baked version of this recipe, I cook the sauce in a saucepan till it’s reduced and bake the Instant Pot teriyaki wings in an oven for about an hour. In adapting the recipe for the Instant Pot the time is cut in half!
I have mentioned this in my About page, but I like to post recipes that can be made using just the Instant Pot, and no other pans or appliances. However, occasionally my recipes recommend using the stove-top, microwave, oven or barbecue grill. This recipe is one of those recipes. You’ll need to use your oven/broiler or barbecue to finish the Instant Pot teriyaki wings. That will give them the caramelization that takes these wings over the top.
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
Yield 20 wings
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. Substitute your favorite teriyaki sauce for the homemade version if you're short on time.
- 1/2 cup soy sauce
- 1/3 cup sugar
- 1/2 tsp ground black pepper
- 1 tsp sriracha sauce (or to taste)
- 2 Tbsp finely minced garlic
- 2 Tbsp finely minced or grated ginger
- 1 tsp sesame oil
- 2 Tbsp rice vinegar
- 3-inch cinnamon stick or 1/4 tsp cinnamon powder
- 2.5 lbs chicken wings (approximately 20 count)
- 1 Tbsp vegetable oil
- 1 Tbsp cornstarch
- 1 Tbsp water
- 1 to 2 tsp toasted sesame seeds
- 2 Tbsp green onions, thinly sliced
- 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).
- 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.
Serving Size 4 chicken wings
Amount Per Serving
% Daily Value
Total Fat 33 g
Saturated Fat 9 g
Unsaturated Fat 3 g
Cholesterol 139 mg
Sodium 146 mg
Total Carbohydrates 8 g
Dietary Fiber 1 g
Sugars 5 g
Protein 35 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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.
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