Instant Pot Teriyaki Wings

Ingredients:

1/2 cup soy sauce
1/3 cup granulated sugar
1/2 tsp black pepper
1 tsp Sriracha sauce – or to taste
2 Tbsp garlic – finely minced
2 Tbsp ginger – finely minced or grated
1 tsp sesame oil
2 Tbsp rice vinegar
3 inch cinnamon stick – or 1/4 tsp cinnamon powder
2 1/2 lbs chicken wings – approximately 20 count
1 Tbsp vegetable oil
1 Tbsp cornstarch
1 Tbsp water
1 to 2 tsp sesame seeds – toasted
2 Tbsp green onions – thinly sliced

Directions:
Stir together soy sauce, sugar, pepper, sriracha, garlic, ginger, sesame oil, rice wine vinegar and cinnamon in the inner pot of the Instant Pot.

Add chicken wings to the Instant Pot and stir to coat. Close the Instant Pot and pressure cook for 5 minutes.

While the Instant Pot chicken wings are cooking, line a heavy baking sheet with aluminum foil and coat with vegetable oil.

Allow the pressure to release naturally (NPR). If you wish, after 15 minutes of natural release, you can release the remaining pressure using the quick release method (QR). Open the Instant Pot and transfer the teriyaki wings from the sauce onto the prepared baking sheet.

Select ‘Saute’ mode and allow the teriyaki sauce to come to a boil. Stir together cornstarch and water to form a smooth paste.
Gradually whisk cornstarch slurry into the teriyaki sauce to thicken to desired consistency, stirring constantly for about 2 to 3 minutes. Turn off Instant Pot.

Baste the chicken wings with the teriyaki sauce.

Place baking sheet under broiler for 12 to 15 minutes or until caramelized, turning the chicken wings halfway through, and basting the other side. Note: keep an eye on the Instant Pot wings to make sure they don’t burn!
Transfer Instant Pot teriyaki wings to a serving plate.

Sprinkle with toasted sesame seeds and sliced green onions and serve with teriyaki sauce on the side (optional).