These Instant Pot sesame garlic wings are bursting with flavor – thanks to a rich, savory sesame garlic sauce. After the Instant Pot does its magic, a quick trip under the broiler gives these wings a crispy, golden exterior while the inside stays fall-apart tender.
Chicken wings are a crowd-pleasing favorite, and with the Instant Pot, they can be ready in no time. Whether you're hosting a party, enjoying a weeknight dinner, or just indulging in a tasty snack, you’ve got to try these wings.
And don't forget to try our other party favorites like easy churros, ham and swiss sliders or a classic charcuterie board.
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Why You’ll Love this Recipe
- Quick and convenient: The Instant Pot makes these wings incredibly easy to prepare. You’ll get juicy, tender wings in just about 30 minutes, with minimal hands-on time.
- Flavor explosion: The sesame garlic sauce is a delicious mix of sweet and savory, with hints of honey, garlic, and fresh ginger. It’s the perfect balance of flavors that everyone will love.
- Healthier option: While deep frying can add unnecessary calories and fat, this recipe allows you to enjoy wings without the guilt, using the Instant Pot for a healthier cooking method.
- Customizable: This recipe is super flexible—adjust the heat level, sweetness, or flavor to suit your personal preferences.
Ingredient and Substitution Notes
- Chicken wings: You can also use drumsticks if you prefer, but adjust the cooking time accordingly (they may take a few extra minutes).
- Coconut aminos: If you’re looking for a gluten-free option, coconut aminos is a great substitute for soy sauce. It has a slightly sweeter and milder flavor. If you don’t have coconut aminos, use regular soy sauce (or tamari for a gluten-free soy sauce alternative).
- Sesame oil: This oil provides the distinct nutty flavor that defines this dish. If you don’t have sesame oil, you could go with another oil – this will just mean the sesame flavor is a little more mild.
- Honey: Local honey gives the sauce a rich, sweet flavor, while also helping to balance the savory and salty ingredients. You can substitute honey with maple syrup for a vegan option or use agave syrup for a milder sweetness.
- Unsalted butter: Butter adds a rich, creamy texture to the sauce, bringing out its depth. If you prefer a dairy-free version, substitute it with plant-based butter or coconut oil.
- Fresh ginger: Fresh ginger adds a zesty, warm taste that brightens up the sauce. You can use ground ginger for convenience, but fresh ginger is best.
- Garlic powder: Garlic powder adds depth to the sauce, complementing the fresh ginger. If you don’t have garlic powder, you can substitute it with minced fresh garlic, though it may slightly alter the flavor balance.
- Sesame seeds: Toasted white sesame seeds are used for garnish, adding crunch and a touch of nuttiness to the wings. You can use black sesame seeds for a different look, but the taste will be pretty similar.
See recipe card for quantities.
Variations of These Wings
Play around and get creative with these variation ideas:
- Spicy sesame garlic wings: Add red pepper flakes, chili paste, or a dash of hot sauce to the sauce.
- Garlic Parmesan sesame wings: If you love garlic and Parmesan cheese, add a couple of tablespoons of grated Parmesan to the sesame garlic sauce, stirring it in before coating the wings. You can also top the wings with a sprinkle of Parmesan right before serving for a cheesy boost.
- Lemon sesame wings: Add some tang by stirring in fresh lemon juice and zest to the sesame garlic sauce. The citrus will brighten the flavor.
- Asian-inspired sesame garlic wings: For an even more authentic Asian flavor, add a tablespoon of rice vinegar to the sauce, and top the wings with finely sliced green onions and chopped cilantro before serving.
Top Tips
- Trim the wings yourself: While pre-cut wings are convenient, you can save money by trimming your wings yourself. Cutting them into sections (drumettes, wingettes and wing tips) is easy and makes sure you have fresh, custom-sized pieces. It’s also easier to trim the wings after they’ve been cooked. Don’t forget to freeze the tips to make chicken stock!
- Don’t skip the broiler step: The Instant Pot will cook the wings to perfection, but a few minutes under the broiler will crisp up the skin, giving the wings that irresistible texture. Keep an eye on them to avoid burning.
- Cook in batches: If you have more wings than will fit in your Instant Pot, cook them in batches. It’s better to cook wings in one layer to ensure they cook evenly. You can always toss them in the sesame garlic sauce afterward.
- Use a trivet: To prevent the wings from sitting in the liquid during cooking, use the trivet that came with your Instant Pot to keep the wings above the broth. This helps the wings cook more evenly and reduces excess moisture.
- Let the wings rest: After the wings are cooked and broiled, let them rest for a few minutes before serving. This allows the sauce to set and the wings to cool slightly, making them easier to eat.
Storage Notes
Store leftover Instant Pot sesame garlic wings in an airtight container in the fridge for up to 3-4 days. Be sure to let the wings cool completely before refrigerating to keep them fresh!
Freezing
These wings can be frozen both before and after cooking.
To freeze uncooked wings, place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag for up to 3 months. When you’re ready to cook, you can add a few extra minutes to the cooking time to account for the frozen wings.
For leftover cooked wings, allow them to cool completely before storing them in an airtight container. These wings can be frozen for up to 3 months. To reheat, thaw them overnight in the fridge before broiling or reheating in the Instant Pot.
Reheating
To reheat cooked wings, place them under the broiler for a few minutes until they become crispy again.
Alternatively, you can reheat them in the Instant Pot using the sauté function for about 3-5 minutes, stirring occasionally.
FAQ
Yes, you can use frozen wings for this recipe. Just be sure to add 3-4 minutes to the active cooking time to account for the extra time needed to cook them from frozen.
To make your wings extra crispy, be sure to use the broiler step after cooking them in the Instant Pot. This is where the crispy, golden texture is achieved. Watch the wings closely under the broiler to avoid burning.
Yes! These wings can be made ahead of time and stored in the fridge for up to 3-4 days. To serve, simply reheat them in the Instant Pot or under the broiler to restore the crispy texture.
Yes, you can double this recipe if needed, but you may need to cook the wings in batches, depending on the size of your Instant Pot. Be sure not to overcrowd the pot for best results.
Related
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Pairing
These are my favorite dishes to serve with Instant Pot sesame garlic wings:
Instant Pot Sesame Garlic Wings
Equipment
Ingredients
For the Wings
- 4-4½ lbs. chicken wings
- Salt and black pepper to taste
- 1 c. water
- White sesame seeds for garnish
For the Sesame Garlic Sauce
- ¼ c. coconut aminos or soy sauce if not gluten free
- 2 T. sesame oil
- 3 T. honey preferably local
- 1 T. unsalted butter
- 2 t. fresh ginger very finely minced
- 1 t. garlic powder
Instructions
- Season wings with salt and black pepper, to taste. Place metal trivet inside Instant Pot and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.
- To prepare the sesame garlic sauce, heat the coconut aminos, sesame oil, honey, butter, ginger, and garlic powder in a small saucepan over medium heat. Cook, stirring frequently, until butter is melted and the mixture is thoroughly combined. Remove from heat and set aside.
- When cook time on Instant Pot is complete, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Remove lid and transfer wings to a large bowl. Set aside and cool slightly.
- Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
- Pour ⅓ of the sesame garlic sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat on the remaining side.
- Remove from oven and toss the wings with half of the remaining sesame garlic sauce. Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side. Enjoy!
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