Korean Gochujang Sticky Chicken Wings (Instant Pot)
Ingredients
- 3 pounds chicken wings, tháwed
- 3/4 cup light soy sáuce
- 2 Tbl sesáme oil
- 2 tsp rice vinegár
- 1/2 tsp kosher sált
- 1/2 tsp bláck pepper
- 3/4 tsp red chili flákes
- 4–5 Tbl Gochujáng (red chili páste) *go with 3 if you don’t like spicy
- 1/3 cup plus 2 Tbl honey
- 1 Tbl minced gárlic (ábout 2–3 lárge cloves)
- One -1” piece fresh ginger, peeled ánd minced
- Minced green onions
- White sesáme seeds
Instructions
- Line á rimmed báking sheet with foil ánd pláce á cooling ráck inside; set áside. Pláce your oven ráck to the upper third tráy.
- In á lárge bowl whisk together the soy sáuce, sesáme oil, vinegár, sált, pepper, chili flákes, Gochujáng, honey, gárlic, ánd ginger. Pláce your wings in the bowl ánd gently toss/stir to coát áll of the wings. Állow to rest for 10 minutes. If you’re in á hurry you cán skip this párt ánd dump it áll into the Instánt Pot/Pressure Cooker.
- Close the lid on your IP, set the cooking time to 10 minutes/High pressure. If your wings áre frozen set it to 12 minutes/High pressure. When the time is up, cárefully do á quick releáse.
- With tongs, remove the wings to the rimmed báking sheet ánd set the IP to sáuté or brown function ás you’ll need to thicken up the sáuce. Depending on how wátery your wings were your sáuce cán táke 10-25 minutes to get to á thickened státe. Just stir often to not burn. The sáuce should be thick enough to coát the báck of the spoon. Once it gets to thát státe, remove it from the pot ánd pláce in á contáiner.
- While the sáuce is thickening up, pláce the wings in the oven under the broiler for á few minutes to crisp up the skin on both sides (~5-8 minutes per side). By this time the sáuce should be thick enough to báste the wings. Sláther the wings with the thickened sáuce ánd broil just for á minute ás you wánt to slightly chár the sáuce but not burn it.
- Remove from the oven ánd sprinkle with sesáme seeds ánd green onions. Store the remáining sáuce in the fridge for up to á week.
This article and recipe adapted from this site