How this Asian BBQ chicken wings recipe fits in my life
I’d honestly never made chicken wings before Sprouts reached out to me about this post. This will not be my last time making them though. When you can steam them in the Instant Pot in about 30 minutes, without the need to check them or the water, you’re lucky. When you can freeze them after steaming, and broil them quickly just before serving, you’re really lucky. And, not only are these wings easy to make, the sauces are even easier. I grabbed a bottle of Asian BBQ sauce from Sprouts to coat the wings, and also squirted some sriracha into mayo for another flavor layer. These really were delicious and hilariously easy. Like unbelievably easy.
How it’ll make your life easier
Game Day appetizers are a big deal in a lot of households, whether you’re serving to discerning palates or not, this Asian BBQ chicken wings recipe is something that will pleasantly surprise your guests, because, without a doubt, it’ll taste much better than any other frozen wing you can heat up.
Quick Notes on This Recipe
Tips for using your Instant Pot
If you just bake your chicken wings in the oven, they can take up to an hour to bake. I’m lazy and want food fast, so steaming them in the Instant Pot saves time AND you’ll know you won’t be burning them in the oven. Instead of 50+ minutes, it just takes about 20-25 minutes to steam in the instant pot, including time to get up to and release the pressure. Plus this steaming method leaves the meat super moist and tender.
First of all, use a steamer basket. I preferred using a silicon steamer basket on top of the wire one that came with my Instant Pot to make sure that the chicken was out of the water. You can use any steamer basket that is appropriate for pressure cooking.
Make sure to set the vent to sealing prior to cooking. I forgot then flipped it after starting the cooking and it didn’t actually seal. My chicken wings didn’t burn, but I spent the whole time fretting about them burning, so save yourself the worry and remember to set to sealing before walking away.
I always set my Instant Pot in an area of my kitchen or living room where there’s nothing above it. It releases a lot of steam, and I’d hate to ruin any wall paper, food, or anything else in my apartment by the hot steam.
How to Get them Crispy
While steaming the chicken wings is easy and leaves them really tender, there’s nothing crispy about steamed wings. In order to get deliciously crispy wings, you’ve got to broil them just for a few minutes. I pour the BBQ sauce directly on the wings on the pan. I’ll be honest, the sauce that was on the pan totally burned, and burned quickly. But the short lived burned stench in my kitchen was well worth having to handwash another bowl. So if you’d rather wash another bowl and not burn some sauce, I’d recommend mixing the wings then putting them on the baking sheet. Your decision!
How long to broil them
You’ll need to broil these Asian wings after steaming them to crisp up the skin. Good thing is that this takes just 3-5 minutes. I’d recommend throwing them in the oven just prior to serving so they come out piping hot and ready to be eaten.
Win the Game Day appetizer trophy with this super easy crowd pleasing Instant Pot Asian BBQ chicken wings recipe with sriracha mayo.
- 2 pounds Sprouts brand chicken wings
- 1 cup water
- 1/4 cup Sprouts organic Asian BBQ sauce plus more for dipping
- 1/4 cup mayonnaise
- 1+ tablespoons sriracha depending on desired spiciness
- 1 tablespoon sesame seeds for garnish
Pour water into Instant Pot bowl, then place chicken wings in steamer basket in Instant Pot.
Close Instant Pot lid, and set vent to sealing. Set to Manual, and cook for 10 minutes, at high pressure. It should take about 20 minutes from start to finish.
Once wings are done, turn vent to ‘venting’ and let pressure release, once steam stops, remove lid
Just prior to serving, set oven to broil. Remove chicken wings and place on a lined baking sheet, slather wings with BBQ sauce, and broil for just 2-3 minutes.
While wings are in the oven, mix together mayonnaise and sriracha in a dipping bowl, and pour more BBQ sauce into another dipping bowl.
Transfer hot chicken wings from baking sheet to serving bowl, sprinkle with sesame seeds, enjoy.
Notes: for a less messy baking sheet, mix chicken wings with BBQ sauce in a medium sized mixing bowl, then transfer to baking sheet
easy ways to repurpose this recipe
You can serve these game day apps with an easy Asian coleslaw, or eat the leftovers over a bed of this slaw. They’re great cold too, so no need to broil them again or anything.
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