Honey Soy Chicken Wings

• Gluten free

• Meat

  • 1 1/2 lb Chicken wings

• Produce

  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 1/2 Shallot or 1 small shallot, large

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Soy sauce, light
  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 1 1/2 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 Star anise
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Peanut oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 1/2 cup Water

Found on pressurecookrecipes.com

Description

Ingredients

• 1 ½ pound chicken wings
• 4 cloves garlic, roughly minced
• ½ large shallot or 1 small shallot, roughly minced
• 1 – 2 star anise
• 1 tablespoon ginger, sliced
• 1 tablespoon honey
• ½ cup warm water
• 1 tablespoon peanut oil
• 1 ½ tablespoon cornstarch
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• ¼ teaspoon salt

Directions

• Marinate the Chicken Wings: Marinate the chicken wings with the Chicken Wing Marinade for 20 minutes.
• Heat Up the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chicken wings into the pot (Instant Pot: wait until the indicator says HOT). This will prevent the chicken wings from sticking to the pot.
• Brown the Chicken Wings: Add 1 tablespoon of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the marinated chicken wings into the pot (do not discard the chicken wing marinade). Then, brown the chicken wings for roughly 30 seconds on each side. Flip a few times as you brown them as the soy sauce and sugar can be burnt easily. Remove and set aside.
• Sauté the Shallot, Star Anise, Ginger, Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add the minced shallot, star anise and sliced ginger, then stir for roughly a minute. Add the minced garlic and stir until fragrant (roughly 30 seconds).
• Deglaze the Pot: Mix 1 tablespoon of honey with ½ cup of warm water, then add it into the pot and deglaze the bottom of the pot with a wooden spoon.
• Pressure Cook the Chicken Wings: Place all the chicken wings with all the meat juice and the leftover chicken wing marinade into the pot. Close lid and pressure cook at High Pressure for 5 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 minutes).
• Taste and Season: Open the lid carefully and taste one of the honey soy chicken wings and the honey soy sauce. Season with more salt or honey if desired.
• Thicken the Honey Soy Sauce: Remove all the chicken wings from the pot and set aside. Turn on the heat to medium (Instant pot: press sauté button). Mix 1 ½ tablespoon of cornstarch with 1 tablespoon of cold running tap water. Keep mixing and add it into the honey soy sauce one third at a time until desired thickness.
• Coat and Serve: Turn off the heat and add the chicken wings back into the pot. Coat well with the honey soy sauce and serve immediately!