Perfect for Super Bowl Sunday! Combine soy sauce, orange juice, ginger, honey and a little heat in an instant pot with some wings, and minutes later, you’ve got a succulent, spicy-sweet appetizer ready to go.


*Serves 4-6 as appetizer

  • 3 lbs. chicken wings
  • 1 Tbsp. sesame oil
  • 3/4 cup soy sauce or coconut aminos
  • 1″ piece fresh ginger
  • 1 small onion (about 1 cup)
  • 8-10 garlic cloves
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 1/4 cup brown sugar, optional
  • 1 1/2 Tbsp. chili paste (found in Asian aisle in most grocery stores)
  1. Place wings in large bowl.
  2. Combine all other ingredients and pour over chicken pieces. Toss to coat.
  3. Place everything in Instant Pot. Secure the lid and using manual, set to high pressure for seven minutes.
  4. Once the seven minutes is up, do a quick release. Once steam is released open lid; using tongs, place wings on a baking sheet. Set aside.
  5. After removing wings, turn setting to “sauté” and cook until reduced. (Keep the lid off when sautéing.) OR pour the extra sauce from the instant pot into a small pot and bring to boil. Turn down the heat to medium and simmer for five minutes. Remove from heat. As sauce cools, it will thicken slightly.
  6. While sauce is reducing, put baking sheet in oven and broil on HIGH for four to five minutes, until browned on the tops.
  7. Once wings are browned, remove from oven and pour sauce over them. Serve immediately.
  • For more intense flavor, marinate for 20 to 30 minutes before cooking. (But these are delicious even without this step!)
  • The optional brown sugar in the recipe makes a stickier sauce to pour over wings. You can leave it out, but the sauce will be a little runnier and not as sweet.
  • If you don’t own an Instant Pot, don’t worry, you can marinate these and then bake them in the oven until cooked through.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.