The secret to tender & juicy chicken wings is a pressure cooker! They cook up in no time and are crisped under the broiler.
Disclosure: As co-owner of The Recipe ReDux I was compensated to manage this recipe contest.
Remember that time I posted a ReDux recipe for a Marinated Cheese Christmas Wreath and teased you about these:
I said I'd be sharing these soon, so here they are... Pressure Cooker Chicken Wings, in all of their sweet and spicy glory. Whether you're gearing up for a Super Bowl party in a few weeks or are simply a fan of a good plate of wings (as we are around our house), these are a must-try.
I've been struggling to make good wings for a while. I suspect it's because many of the wings you get at restaurants are deep fried and I just don't have it in me to go that route. I'm not opposed to fat frying here and there, but it's a mess and calls for more oil than I want to sacrifice to the Super Bowl Wing gods. My husband has made wings on the grill, and while good, they often seem to be a "bit" crunchier on the outside than we want them.
It wasn't until I fell in love with the new pressure cooker (I snagged at ALDI just before Christmas) that I decided to see what a difference a pressure cooker could make when making wings.
And lemme tell you -- it has made ALL the difference (not just in this recipe, but tons of recipes I'm cooking now in half the time! Yay for pressure cookers. More on that later).
The other thing that made the difference in this recipe is the irresistible marinade and basting sauce. This month's Recipe ReDux contest is sponsored by Kikkoman -- a brand you probably already know and love (as do I) for their high-quality soy sauces.
Our challenge was to replace the salt in our regular recipes with soy sauce -- a technique that reaps big flavor benefits, without adding extra sodium. In fact, studies show swapping soy sauce for salt can reduce the amount of sodium in a recipe by up to 50 percent! That reduction may sound like a flavor loss, but it's not. The "umami" (read: savory/meaty flavor) of soy sauce adds to and deepens the flavor of dishes, without adding extra saltiness.
So the next time you're
falling in love with a pressure cooker creating a new recipe, try using 1/2 teaspoon Kikkoman Soy Sauce in place of 1/2 teaspoon salt – you’ll end up trimming out about 1,000 milligrams of sodium out of the recipe, but keep all the amazing flavor!
Wanna see more great Recipe ReDux creations for this month's contest?
ad: The secret to tender, juicy chicken wings is a pressure cooker! Try these Sweet and Spicy wings by @ReganJonesRD Tweet this
Pressure Cooker Sweet and Spicy Chicken Wings
Makes about 8 servings (4 wings per serving)
- 1/4 cup honey
- 1/4 cup hot sauce
- 1/4 cup soy sauce
- 1 tablespoon salt-free Greek seasoning
- 1 tablespoon balsamic vinegar
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 4 pounds chicken wings
- 1 tablespoon canola oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons hot sauce
- Combine honey and next 6 ingredients (through black pepper) in a large bowl; add wings and toss to coat. Refrigerate overnight.
- Heat oil in a pressure cooker over medium-high heat; add wings (do not discard marinade). Pour marinade into a measuring cup and add enough water to measure at least 1 cup (or minimum amount required for your pressure cooker.) Pour over wings in pressure cooker.
- Seal pressure cooker and cook on HIGH pressure setting for 10 minutes. Remove pressure cooker from heat. Gradually reduce steam.
- Meanwhile, preheat oven broiler. Combine remaining 2 tablespoons honey, soy sauce and hot sauce; set aside.
- Remove wings from pressure cooker (discard cooking liquid). Place wings on a baking sheet coated with cooking spray. Brush prepared sauce over chicken wings; broil 5 minutes on each side, flipping once and ensuring skins are crispy.