Ingredients
¾cupsoy sauce
6tbspmirin
¼cupsake
¼cupdark brown sugar,packed
1tspgarlic,(about 1 medium garlic clove) minced
1tspfresh ginger,(from about a 1-inch knob) minced
3lbschicken wings,(drumettes and flats)
5tspcornstarch
5tspsoy sauce
½tspsesame seeds
1green onion,thinly sliced
Preparation
Combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger.
Stir to mix in the sugar (it won’t completely dissolve and that’s okay).
Combine the teriyaki sauce and wings in the instant pot. Toss the wings to coat.
Seal the instant pot and make sure the steam valve is set to “Sealing”.
Press the “Poultry” button and adjust the time to 10 minutes. Make sure it is set to “High Pressure.”
The instant pot will come to pressure in 15 minutes, then cook for 10 minutes.
Once the instant pot is done cooking, do a quick release of the pressure by carefully moving the steam valve to the “Venting” setting.
While the steam is being released, turn your oven broiler on.
Line a rimmed baking sheet with aluminum foil and lightly coat the foil with cooking oil spray.
Once the steam has been released, open the instant pot.
Using tongs, move the wings to the prepared baking sheet and place under the broiler for 4 to 5 minutes or until the chicken skin is starting to char.
Flip all the wings and repeat to char the other side.
While the chicken wings are broiling, thicken the teriyaki sauce.
Start by pressing the “Sauté” button on the instant pot.
If planning to serve the wings at room temperature, stir together 4 teaspoons of cornstarch and 4 teaspoons of soy sauce in a small bowl until the cornstarch is dissolved, then add to the simmering teriyaki sauce.
If planning to serve the wings hot, use all 5 teaspoons of both ingredients.
Cook the sauce for about 3 minutes until it starts to boil, stirring frequently.
The sauce should start to thicken a bit and look like maple syrup, but won’t look super thick. It will thicken further as it cools.
Turn the instant pot off.
Once the wings are done in the broiler, transfer them back to the instant pot with the thickened sauce.
Toss to coat the wings, then move to a serving platter.
Sprinkle the wings with sesame seeds and sliced green onions, and serve hot or room temperature.
