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Gochujang glazed chicken wings sprinkled with sesame seeds in a yellow dish, with a bowl of gochujang, a bowl of rice, and an Instant Pot in the background.

Instant Pot Korean Gochujang Chicken Wings

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5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


Instant Pot Korean Gochujang Chicken Wings. Pressure cooker wings glazed with Korean gochujang sauce.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • 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.)


  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Korean