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Instant Pot Honey Sriracha Chicken Wings (Paleo)

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I do love some good chicken wings, but sometimes I really hate the wait when they are baking. I came up with these so that if you’ve got some chicken in the fridge and need to whip out a game-time munchy or an on-the- spot meal, you can! This two-step process is still quicker than the time it takes to bake . . . by more than half!

Excerpted from: Paleo Cooking with Your Instant Pot by Jennifer Robins, Page Street Publishing Co. 2017. Photo credit: Jennifer Robins

Further Food Commentary:

Get your easy meal for the weekday right here. Packed with protein, chicken is the way to go if you're eating meat with it's low levels in the saturated fats that cause heart disease. Get the spicy kick from the Sriracha but balanced with the sweetness of the honey.

By Paige Geimer

Instant Pot Honey Sriracha Chicken Wings (Paleo)

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Servings: 2

Ingredients

1 pound pasture-raised chicken wings (or drummettes)
½ teaspoon sea salt
½ teaspoon garlic powder
¼ cup local honey
2 teaspoons Sriracha
2 tablespoons cooking fat (ghee, olive oil, avocado oil)
¼ cup water

Instructions

  1. Start by patting your chicken wings dry with a towel. Sprinkle them with the sea salt and garlic powder.
  2. In a bowl, whisk together the honey and Sriracha.
  3. Now baste the wings with half of the honey-Sriracha mixture.
  4. Turn your Instant Pot on and select the Sauté feature. Pour in your cooking fat and situate the chicken wings in the basin. The browning step is your only opportunity to seal in the juices and crisp the skin, so brown them on both sides (about 2 minutes on each side, being cautious not to burn), and then pour in the water and secure the lid.
  5. Close off the pressure valve and press the Keep Warm/Cancel button. Now select the Manual button and the “-” button until the time display reads 5 minutes. Once the cooking is complete, quick-release the pressure valve and remove the lid when safe.
  6. Remove the wings and drizzle with the remaining Sriracha mixture.
  7. Serve warm.
Start by patting your chicken wings dry with a towel. Sprinkle them with the sea salt and garlic powder. In a bowl, whisk together the honey and Sriracha. Now baste the wings with half of the honey-Sriracha mixture. Turn your Instant Pot on and select the Sauté feature. Pour in your cooking fat and situate the chicken wings in the basin. The browning step is your only opportunity to seal in the juices and crisp the skin, so brown them on both sides (about 2 minutes on each side, being cautious not to burn), and then pour in the water and secure the lid. Close off the pressure valve and press the Keep Warm/Cancel button. Now select the Manual button and the “-” button until the time display reads 5 minutes. Once the cooking is complete, quick-release the pressure valve and remove the lid when safe. Remove the wings and drizzle with the remaining Sriracha mixture. Serve warm.

Nutrition Information

Per Serving:  Calories: 593; Total Fat: 35 g; Saturated Fat: 8 g; Monounsaturated Fat: 18 g; Polyunsaturated Fat: 6 g; Cholesterol: 92 mg; Sodium: 994 mg; Potassium: 234 mg; Carbohydrate: 40 g;  Fiber: 0 g; Sugar: 37 g; Protein: 30 g
Nutrition Bonus:
Vitamin C: 0%; Vitamin A: 0%; Iron: 9%; Calcium: 0%;
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