Instant Pot Korean Hot Wings

By by Rebecca White, <i>A Pleasant Little Kitchen</i>
Images
Instant Pot Korean Hot Wings
Serves
Makes approximately 28 hot wings
Ingredients
  • 3 pounds chicken drumettes
  • 1½ teaspoons kosher salt
  • 1½ cups water
  • Gochujang sauce, see recipe below
  • Toasted sesame seeds, for topping
  • Chopped green onions, for toppings

  • For the Gochujang sauce:
  • 5 garlic cloves, finally chopped
  • 2 teaspoons fresh ginger, finally chopped
  • ½ cup low sodium soy sauce
  • ¼ cup gochujang (Korean chili paste)
  • 1 teaspoon sesame oil
  • 2 tablespoons plus 2 teaspoons honey
  • 2 teaspoons rice wine vinegar
  • 3 tablespoons water


Procedure
Chicken drumettes are steamed inside the Instant Pot with a Joseph Joseph Lotus Steamer, chilled in the fridge, tossed in a homemade gochujang sauce and then finished off in the oven to create a perfectly crispy skin. Korean chili paste, fresh ginger, garlic, rice wine vinegar and sesame oil is simmered to a thick flavorful sauce to coat these addicting wings.

30 minutes before cook time, remove the wings from the fridge and evenly salt the wings on all sides. Let the wings sit at room temperature for 30 minutes.

Pour the water into the Instant Pot and place the Joseph Joseph Lotus Steamer into the Instant Pot insert.

Place the wings inside the steamer and secure the lid on to the Instant Pot

Using the steam function, steam the wings on high-pressure for 10 minutes. Use the quick pressure release method to release the steam after 10 minutes of cooking.

Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.

Heat an oven to 425°F.

Place 3 tablespoons of gochujang sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of gochujang sauce.

Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.

Meanwhile add 3 to 4 additional tablespoons of gochujang sauce into the same mixing bowl. Set aside.

Remove the wings from the oven, and place back in to the mixing bowl. Toss to coat well.

Serve warm topped with sesame seeds and chopped green onions.

To make the Gochujang Sauce: place all ingredients into a small sauce pan. Bring to a boil over medium high heat and continue to cook until the sauce is thickened, about 5 to 8 minutes.

Instant Pot Korean Hot Wings

By by Rebecca White, <i>A Pleasant Little Kitchen</i>
Serves
Makes approximately 28 hot wings
Ingredients
  • 3 pounds chicken drumettes
  • 1½ teaspoons kosher salt
  • 1½ cups water
  • Gochujang sauce, see recipe below
  • Toasted sesame seeds, for topping
  • Chopped green onions, for toppings

  • For the Gochujang sauce:
  • 5 garlic cloves, finally chopped
  • 2 teaspoons fresh ginger, finally chopped
  • ½ cup low sodium soy sauce
  • ¼ cup gochujang (Korean chili paste)
  • 1 teaspoon sesame oil
  • 2 tablespoons plus 2 teaspoons honey
  • 2 teaspoons rice wine vinegar
  • 3 tablespoons water


Procedure
Chicken drumettes are steamed inside the Instant Pot with a Joseph Joseph Lotus Steamer, chilled in the fridge, tossed in a homemade gochujang sauce and then finished off in the oven to create a perfectly crispy skin. Korean chili paste, fresh ginger, garlic, rice wine vinegar and sesame oil is simmered to a thick flavorful sauce to coat these addicting wings.

30 minutes before cook time, remove the wings from the fridge and evenly salt the wings on all sides. Let the wings sit at room temperature for 30 minutes.

Pour the water into the Instant Pot and place the Joseph Joseph Lotus Steamer into the Instant Pot insert.

Place the wings inside the steamer and secure the lid on to the Instant Pot

Using the steam function, steam the wings on high-pressure for 10 minutes. Use the quick pressure release method to release the steam after 10 minutes of cooking.

Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.

Heat an oven to 425°F.

Place 3 tablespoons of gochujang sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of gochujang sauce.

Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.

Meanwhile add 3 to 4 additional tablespoons of gochujang sauce into the same mixing bowl. Set aside.

Remove the wings from the oven, and place back in to the mixing bowl. Toss to coat well.

Serve warm topped with sesame seeds and chopped green onions.

To make the Gochujang Sauce: place all ingredients into a small sauce pan. Bring to a boil over medium high heat and continue to cook until the sauce is thickened, about 5 to 8 minutes.