Bob's Pressure Cooker Teriyaki Chicken Wings

By pavaldez

Ingredients

• 2 pounds chicken wings, drum and wings separated
• 6 tablespoons sesame oil (4 tablespoons for marinade and 2 to brown)
• 1 cup low sodium teriaki sauce
• 1 tablespoon lemon juice
• 2 tablespoons sugar
• 1/2 teaspoon crushed red pepper, optional toasted sesame seeds, for garnish

Details

Servings 6

Preparation

Step 1

1. Combine all ingredients, except 2 tablespoons sesame oil and the toasted sesame seeds, in a large bowl and cover with plastic wrap. Refrigerate for at least two hours (overnight recommended) to marinate.

2. Heat 2 tablespoons sesame oil in pressure cooker on high or "brown" with lid off until sizzling.

3. Using tongs, remove chicken wings from marinade (reserving marinade) and place in cooker to brown. Stir around, lightly browning as many of the wings on as many sides as possible.

4. Pour marinade over browned wings, securely lock on the pressur cooker's lid and cook on high for 7 minutes.

5. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure to safely remove lid. Remove with tongs and serve topped with toasted sesame seeds.