Pressure Cooker Teriyaki Chicken Wings

By á-3915

Ingredients

• 2 pounds chicken wings, drum and wings separated
• 6 tbsp. sesame oil (4 tbsp. for marinade and 2 to brown)
• 1 cup low sodium teriyaki sauce
• 1 tbsp. lemon juice
• 2 tbsp. sugar
• 1/2 tsp. crushed red pepper (Optional)
• Toasted Sesame Seeds, for garnish

Details

Cooking time 20mins

Preparation

Step 1

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

2. Heat 2 tbsp. 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 pressure 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.