Honey Garlic Chicken Wings

Ingredients

  • ½ Kg chicken wings
  • 4 cloves garlic (minced)
  • 1 small onion (diced)
  • 1-2 star anise
  • 1 Tbsp ginger (sliced)
  • 1 Tbsp honey
  • ½ cup warm water
  • 1 Tbsp peanut oil
  • 1 ½ Tbsp cornstarch
  • 3 Tbsp soy sauce
  • 1 Tbsp shaoxing wine
  • 1 Tsp sugar
  • ¼ Tsp salt
Serves:

2-3 servings

Total Time:

25 minutes

Method

  1. Marinate the chicken wings using the soy sauce, shoaxing wine, sugar and salt. Let sit for 20 minutes
  2. On the pressure cooker control panel, turn the menu knob until you reach the “Fry” function and press start
  3. Wait until the pot is as hot as it can be and then add in the oil and marinated chicken wings
  4. Brown the chicken wings for about 30 seconds on each side then remove them and set aside
  5. Add in the onion, star anise and ginger and stir for about a minute, then add in the garlic and stir until fragrant (about 30 seconds)
  6. Mix the honey and warm water together and add it to the pot. Deglaze the bottom of the pot using a wooden spoon
  7. Place the chicken wings and left over marinade back into the pot. Cancel the “Fry” function and then place the lid on the pressure cooker
  8. Turn the menu knob until you reach the “Meat” function. Using the +/- buttons, adjust the time to 5 minutes
  9. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  10. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically.
  11. Let the pressure cooker naturally release on its own for 10 minutes
  12. Press the pressure release button to get rid of any excess pressure and then open the lid
  13. Remove the wings from the pot and set aside
  14. Put the pressure cooker back on the “Fry” function. Mix the cornstarch with 1 Tbsp cold water and add it to the sauce 1/3 at a time until you reach desired thickness
  15. Cancel the “Fry” function and add the chicken wings back to the pot. Coat the wings well with the sauce
  16. Enjoy!
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