Chicken Wings 3 Ways with Barbecue Sauce

Serves 4 in about 30 minutes. The pressure cooker brings dry sherry and corn starch together.

Ingredients

• 1 cup water
• 2 ½ lbs chicken wings, cut into flat and drumette pieces
• ½ cup cayenne hot sauce sauce, original version
• ½ cup unsalted butter, melted
• ½ teaspoon worcestershire sauce
• ¼ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper
• ¼ cup soy sauce, low sodium
• ⅛ cup dry sherry
• ⅛ cup vegetable oil
• 1 teaspoon rice vinegar
• 2 teaspoons orange juice
• 1 teaspoon fish sauce
• 1 teaspoon hoisin sauce
• 1 clove garlic, pressed
• 2 teaspoons fresh ginger, grated
• ⅓ cup brown sugar
• 3 teaspoons corn starch
• 1 cup barbecue sauce

Method

1. Stir in 1 cup of water to the inner liner of the pressure cooker.
2. Put the wing pieces in a steamer basket, vertically, and set on the trivet/rack in the pressure cooker.
3. Close the lid and set the steam release knob to the Sealing position.
4. Press the Pressure Cook (or Manual) button or dial, then the +/- button to select 5 minutes (if your wings are whole, do 8 minutes). High pressure.
5. After cooking cycle ends, let Naturally Release for 7 minutes. Then manually release the remaining steam. Open the lid after the pin drops and it is safe to do so.
6. Smooth the wings on a baking sheet and let air dry for a few minutes.
7. Tip in the sauce ingredients for the flavor you are making into a bowl, and whisk well (if making barbecue wings, just put the barbecue sauce into the bowl).
8. Stir in the wings to the bowl and stir them around to coat with the sauce.
9. You can serve them at this point, but they are even better if you broil them in a 400 degree oven for 5 minutes per side.

More instant pot ideas are in the instant pot collection.