Instant Pot Korean Gochujang Chicken Wings. Pressure cooker wings glazed with Korean gochujang sauce.
What do my kids want me to make for dinner? Pacific rim cuisine. Chinese stir fries, Japanese ramen, Thai curries...and anything with Korean gochujang sauce.
Long time readers know how much I love gochujang, the Korean hot pepper paste that reminds me of a thick, spicy ketchup. Apparently I passed that love on to my kids; we keep a bottle of Gochujang sauce in the fridge so they can add it to anything and everything. They’re not the only ones who love it - It used to be a specialty ingredient, only found in Asian markets; now my local grocery stores stock it in their international food aisles.
This recipe uses gochujang with my Instant Pot Chicken Wings technique. The wings get cooked in my Instant Pot, tenderizing them and rendering a lot of the fat under the chicken skin. Then I toss the wings with the gochujang-based sauce, and run them under the broiler on a rimmed baking sheet to crisp up the skin and tighten the glaze. If you’re in a hurry, you can skip the broiling step, but browning the wings helps a lot with the flavor, and adding a bit of that crispy chicken wing texture. They’re not deep fried wings - obviously - but they’re still very good.
Recipe: Instant Pot Korean Gochujang Chicken Wings
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Instant Pot Korean Gochujang Chicken Wings
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Instant Pot Korean Gochujang Chicken Wings. Pressure cooker wings glazed with Korean gochujang sauce.
Ingredients
- 4 pounds chicken wing pieces (wingette and drumettes separated)
- 1 cup water
- ¼ cup soy sauce
- Sesame seeds (optional, for garnish)
Korean Gochujang Wing Sauce
- ¼ cup Gochujang sauce
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 teaspoon mirin (sweetened rice wine) or seasoned rice vinegar
- 1 tablespoon cornstarch
Instructions
- Pressure cook the wings for 8 minutes with a quick release: Pour 1 cup of water into an Instant Pot or other pressure cooker, then add the pressure cooker rack. Pile in the wings on top of the rack, then drizzle ¼ cup of soy sauce over the wings. Lock the lid. Pressure cook on high pressure for 8 minutes in an Instant Pot or other electric PC (use “pressure cook” or “manual” mode in an Instant Pot), or for 6 minutes in a stovetop PC, and then quick release the pressure.
- Make the Korean gochujang wing sauce: While the wings are cooking, whisk the gochujang, ¼ cup soy sauce, honey, and mirin in a medium bowl until combined. Whisk in the cornstarch until all the lumps are smoothed out, then set the sauce aside.
- Dry and sauce the wings: Line a rimmed baking sheet with paper towels. Unlock the lid on the Instant Pot, tilting the lid away from you to avoid the hot steam. Use a pair of tongs to move the wings from the pot to the baking sheet, laying the wings out in a single layer. Use more paper towels to pat the wings dry. (Be gentle with the paper towels - the skin on the wings will try to stick to the paper towels.) Move the wings to a large bowl. Pour the sauce over the wings and toss until the wings are coated with sauce.
- Broil the wings: Discard the paper towels on the baking sheet. Move the wings back to the baking sheet with tongs or a slotted spoon, letting excess sauce drip back into the bowl. (We’ll use the sauce again later). Spread the wings out in a single loose layer on the baking sheet – they brown better if there is a little space between the wings. Set your broiler to high and broil the wings until they start to brown and the sauce is bubbling; this will take 5 to 15 minutes depending on your broiler. Keep a close eye on the wings once they start to brown; they go from browned to burnt in a heartbeat.
- Sauce the wings again and serve: Move the wings from the baking sheet back into the bowl of wing sauce, and toss them to give them another coat of sauce. Pour the wings onto a platter, sprinkle with sesame seeds, and serve.
Notes
- Cooking frozen wings: You can cook the wings from frozen, if they’re Individually Quick Frozen (IQF) wings. Pressure cook them for 12 minutes instead of 8, then continue the recipe as written. But…IQF wings take up more space in the pot, so you’ll only be able to fit 2½ to 3 pounds of IQF wings. (Unless you have a bigger, 8- or 10-quart Instant Pot.)
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- Rack (this silicone bakeware sling with handles is my favorite, but the one that came with your Instant Pot or pressure cooker will work)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Korean
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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My other Instant Pot Pressure Cooker Recipes
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Sue
Do you ever make this with boneless thighs or breasts?
Mike Vrobel
No, but it’s a great idea. Use the instructions from this recipe with the cooking times for thighs: https://www.dadcooksdinner.com/instant-pot-quick-chicken-thighs/ or drumsticks: https://www.dadcooksdinner.com/instant-pot-chicken-drumsticks-with-potatoes/
Elizabeth White
What side dishes do you serve with this? My hubby is eager to try them but I'm not sure what pairs well with them, other than some delish flavored soju. 😀
Mike Vrobel
I serve them with white rice, and a stir-fried vegetable or two. And Kimchi, if it is available near you, is always served at Korean meals.
John J
Hoping you can clarify. Step 1 says "Pressure cook the FROZEN wings for 8 minutes with a quick release". Your Note indicates 12 minutes for IQF wings. So, the 8-minutes is for non-IQF frozen wings? And is there an estimated time for fresh/thawed wings? Thanks!
Mike Vrobel
The word "Frozen" in step 1 was a cut and paste problem. (Cut and paste will be the death of me.)
Cook 8 minutes with QR for unfrozen wings; 12 minutes with QR for frozen wings.
Thanks for pointing that out!