If you’re looking for an easy dinner that’s packed with bold flavor, these Instant Pot Chinese BBQ Wings are a must-try. They’re coated in a sweet, savory, and sticky homemade sauce made with hoisin, soy sauce, honey, garlic, Shaoxing wine, and Chinese five-spice. The Instant Pot makes the wings perfectly tender before they’re tossed in a rich, glossy sauce that’s delicious served over steamed rice!
Whether you’re making them for a weeknight dinner, game day, or a family gathering, these wings come together with simple pantry ingredients and are always a crowd-pleaser!
Why You’ll Love This Recipe
- Sweet, savory, and sticky homemade sauce
- Easy to make in the Instant Pot
- No marinating required
- Ready in about 30 minutes
- Great for dinner, parties, or meal prep
- Family friendly
Variations
This recipe is easy to customize using different cuts of chicken.
- Chicken drumettes: Cook for the same amount of time as whole wings, 10 minutes for fresh or 15 minutes for frozen.
- Chicken drumsticks: Cook for 12 minutes if fresh or 18 minutes if frozen, followed by a 5-minute natural release.
- Boneless skinless chicken thighs: Cook for 8 minutes.
- Bone-in chicken thighs: Cook for 12 minutes.
No matter which cut you choose, finish by thickening the sauce and tossing the chicken until it’s fully coated.
Tips for the Best Chinese BBQ Wings
- Fresh garlic provides the best flavor.
- Don’t skip the 5-minute natural pressure release to help keep the wings juicy.
- Add the cornstarch slurry only after pressure cooking so the sauce thickens properly.
- If using frozen wings, separate any large frozen pieces before cooking for more even results.
- Like extra sauce? Double the sauce ingredients and thicken as directed for plenty to drizzle over rice.
Ingredient Notes
1. Chicken Wings
Chicken wings become incredibly juicy and tender in the Instant Pot while still holding their shape. This recipe works with both fresh and frozen wings, making it an easy option to keep on your weekly dinner rotation.
2. Hoisin Sauce
Hoisin sauce is the star of the homemade BBQ sauce. It adds a rich, sweet, and savory flavor while helping create the thick, glossy glaze that coats every wing.
3. Light Soy Sauce
Soy sauce adds saltiness and deep umami flavor that balances the sweetness of the honey and hoisin sauce.
4. Honey
Honey provides natural sweetness while helping the sauce become perfectly sticky. If you prefer a slightly richer flavor, you can substitute half of the honey with brown sugar.
5. Shaoxing Wine
Shaoxing wine adds subtle depth and complexity to the sauce. If you don’t have any on hand, dry sherry is a great substitute.
6. Chinese Five-Spice Powder
Chinese five-spice gives the sauce its signature warm, aromatic flavor with hints of cinnamon, star anise, cloves, fennel, and pepper. A small amount adds incredible depth without overpowering the sauce.
Questions:
Can I use frozen chicken wings?
Yes! Simply cook frozen wings on High Pressure for 15 minutes, followed by a 5-minute natural pressure release.
Can I use other cuts of chicken?
Absolutely! This recipe also works well with drumettes, drumsticks, and chicken thighs. See the cooking times in the Variations section above.
What should I serve with Chinese BBQ Wings?
These wings are delicious served over steamed jasmine rice, fried rice, garlic green beans, stir-fried bok choy, roasted broccoli, or a crisp cucumber salad.
Instant Pot Chinese BBQ Wings
Ingredients
- 3 pounds chicken wings
- 1/2 cup hoisin sauce
- 1/4 cup light soy sauce
- 3 to 4 cloves garlic minced
- 4 tablespoons honey or 2 tablespoons honey and 2 tablespoons brown sugar
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon ginger powder
- 1 teaspoon Chinese five-spice powder
- 1/4 teaspoon black pepper
- 1/4 cup water
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- In a medium bowl, whisk together the hoisin sauce, soy sauce, garlic, honey, Shaoxing wine, ginger powder, Chinese five-spice powder, and black pepper.
- Pour 1/4 cup water into the Instant Pot. Add the chicken wings, then pour the sauce over the top and toss until evenly coated.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes for fresh wings or 15 minutes for frozen wings.
- Allow the pressure to naturally release for 5 minutes, then carefully quick release the remaining pressure.
- Remove the wings and turn the Instant Pot to Sauté mode. Whisk together the cornstarch and cold water, then stir the slurry into the sauce.
- Simmer for 2 to 3 minutes, stirring occasionally, until the sauce is lightly thickened and glossy.
- Turn off the Instant Pot, return the wings to the pot, and toss until evenly coated in the sauce.
- Garnish with sesame seeds and sliced green onions, if desired, and serve warm over steamed jasmine rice.
