Instant Pot Chinese Chicken Wings

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

The Instant Pot® lends a tenderness to the inside of the wings, and the oven gives a crispness to the skin. In addition, the sweet, spicy, and umami flavors from the remaining ingredients take these wings over the top. The toasted sesame seed garnish provides the final texture element that sets each bite apart from all other recipes. And by making this quick and homemade sauce, you are avoiding those gluten fillers that are hidden in so many processed condiments.

Inspired by:

recipe updated Jul 3, 2020


  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Scallion icon
    5 (about 75 g)
  • Tamari icon
    ¼ cup (about 72 g)
  • Apple cider vinegar icon
    Apple cider vinegar
    ¼ cup (about 60 g)
  • Sriracha sauce icon
    Sriracha sauce
    1 tsp (about 6 g)
  • Chinese five spice icon
    Chinese five spice
    2 tsp (about 6 g)
  • Light brown sugar icon
    Light brown sugar
    1 tbsp (about 12.15 g)
  • Sesame oil icon
    Sesame oil
    2 tbsp (about 27.6 g)
  • Chicken wings icon
    Chicken wings
    1.362 kg (about 12 ¾)
  • Water icon
    1 cup (about 240 g)
  • Roasted sesame seeds icon
    Roasted sesame seeds
    ¼ cup (about 32.4 g)


  • kCook icon Wooden spoon
  • kCook icon Broiler
  • kCook icon Instant Pot
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Steamer basket
  • kCook icon Large mixing bowl
  • kCook icon Inner pot

Step preview

  1. Add tamari, apple cider vinegar, sriracha sauce, chinese five spice, light brown sugar, garlic clove, sesame oil and scallion to a clean large mixing bowl
  2. Stir until combined
  3. Transfer 2 tablespoons of sauce to a small bowl and set aside
  4. Add chicken wings to the large mixing bowl
  5. Toss until coated
  6. Refrigerate covered at least 1 hour or up to overnight
  7. Add water to the inner pot
  8. Insert a clean steamer basket
  9. Place chicken wings in basket, arranging them so they aren’t sitting on top of one another; place them standing up if necessary
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 10 min
  12. Natural release - 5 min
  13. Release pressure -
  14. Prepare a clean baking sheet
  15. Using a slotted spoon, transfer wings to a baking sheet
  16. Brush with 2 tablespoons of reserved sauce
  17. Broil each side until crispy - 3 min
  18. Transfer wings to a serving dish and garnish with greens of scallions
  19. Sprinkle with roasted sesame seeds
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