Chinese Soy Chicken Wings Pressure Cooker Recipe

Recipe Category: Chicken

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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)

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

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