Ingredients:
- 1 cup water
- 4 lbs. fresh or frozen chicken wings, bone-in
Ingredients for Honey Glaze:
- 6 Tbsp. soy sauce
- 3 Tbsp. Marsala wine
- 1/2 cup honey
- 3/4 cup water
- 3 Tbsp. sesame oil
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
Directions:
- Add 1 cup of water to IP. If using frozen chicken wings, make sure they are not frozen in a block of ice. They should be separate.
- Place the trivet with handles or steamer basket in the pot and stack the fresh or frozen wings directly onto it.
- Close the lid and make sure the valve points to sealed. Press the pressure cook button and set the timer for 12 minutes for frozen chicken wings and 8 minutes for fresh chicken wings.
- When fully cooked, transfer 1/2 of the wings to a large bowl, and pour Honey Glaze, or your choice of sauce, over them. Gently toss to coat the wings well in sauce on each side, preferably with your hands.
- Arrange wings on a baking sheet lined with foil. Repeat with the remaining wings.
- Broil chicken wings for about 5 minutes, flip and broil on the other side. Watch wings closely not to burn them, and broil less or more, based on how crispy you prefer them.
