Chinese Soy Chicken Wings Pressure Cooker Recipe

Chinese Soy Chicken Wings Pressure Cooker Recipe

Ingredients

SERVES 8 as a first or 3 to 4 as a main course – Cooker: 5- to 8-quart – Time: 14 minutes at HIGH pressure

• 1/3 cup reduced-sodium soy sauce
• 1/3 cup sake, mirin, or dry sherry
• 1/3 cup low-sodium chicken broth
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons Dijon mustard or tamarind pulp
• 1 small clove garlic, pressed
• 2 pinches red pepper flakes
• 2½ pounds chicken wings (about 25), with bony wing tips cut off (you can reserve for stock or discard)
• ¼ cup apricot jam
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional)

Method

1. In a large bowl or deep plastic refrigerator container with lid, combine the soy sauce, sake, broth, ginger, mustard, garlic, and red pepper
2. Add the wings and toss to evenly coat with the marinade
3. Marinate, covered, in the refrigerator for at least 2 hours or overnight
4. Stir twice to evenly coat the wings with marinade
5. Transfer the wings and marinade to a 5- to 8-quart pressure cooker
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 14 minutes
10. Remove the pot from the heat; let stand for 5 minutes
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Transfer the wings to a plate
14. Stir the jam into the liquid in the pot and stir with a whisk to melt
15. If you want to thicken the sauce, pour in the cornstarch mixture and stir
16. Add the wings back in and stir gently with a wooden spoon, bringing the wings on the top to the bottom to coat evenly with the sauce
17. Place the pot over medium heat, cover without locking the lid, and simmer until the sauce is thickened and translucent, about 2 minutes
18. Remove the wings with tongs to dinner plates and serve immediately with lots of napkins

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