Instant Pot Korean BBQ Wings

Another variation of Instant Pot chicken wings that the whole family enjoyed. We did opt for the step to marinade the wings for a bit. Great flavor!

Prep Time: 10 minutes  |  Cook Time: 12 minutes  |  Total Time: 22 minutes


3 lbs chicken wings
1 Tbsp sesame oil
3/4 cup soy sauce or coconut aminos
1″ piece fresh ginger
1 small onion (about 1 cup)
8-10 garlic cloves
1/4 cup honey
1/4 cup orange juice
1/4 cup brown sugar, optional
1-1/2 Tbsp chili paste


  1. Place wings in large bowl.
  2. Combine all other ingredients and pour over chicken pieces. Toss to coat. (For more intense flavor, marinate for 20-30 minutes before cooking.)
  3. Place everything in Instant Pot. Secure the lid and using manual, set to high pressure for 7 minutes.
  4. Once the 7 minutes is up, do a quick release. Once steam is released open lid; using tongs, place wings on a baking sheet. Set aside.
  5. After removing wings, turn setting to “sauté” and cook until reduced. (Keep the lid off when sautéing.) OR pour the extra sauce from the instant pot into a small pot and bring to boil. Turn down the heat to medium and simmer for 5 minutes. Remove from heat. As sauce cools, it will thicken slightly.
  6. While sauce is reducing, put baking sheet in oven and broil on HIGH for 4-5 minutes, until browned on the tops.
  7. Once wings are browned, remove from oven and pour sauce over them. Serve immediately.


4-6 as appetizer


Kiwi and Carrot

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