Step 1

Whisk together soy sauce, sugar, pepper, sriracha, garlic, ginger, sesame oil, rice wine vinegar and cinnamon.

Step 2

Mix the chicken wings and the sauce in a large bowl and marinate for 2 to 8 hours in the refrigerator.

Step 3

Transfer chicken wings and sauce to the Instant Pot inner pot.

Step 4

Close the Instant Pot and pressure cook for 5 minutes on High Pressure.

Step 5

While the Instant Pot chicken wings are cooking, line a heavy baking sheet with aluminum foil and coat with vegetable oil.

Step 6

Allow the pressure to release naturally (NPR). If you wish, after 15 minutes of natural release, you can release the remaining pressure using the quick release method (QR).   [Read More: The Different Pressure Release Methods].

Step 7

Press Cancel and open the Instant Pot. Transfer the teriyaki wings from the sauce onto the prepared baking sheet.

Step 8

Select Saute mode and allow the teriyaki sauce to come to a boil. Be sure to guard against splatters. I like to use a splatter screen.

Step 9

Stir together cornstarch and water to form a smooth paste.

Step 10

Gradually whisk cornstarch slurry into the teriyaki sauce to thicken to desired consistency, stirring constantly for about 2 to 3 minutes. Press Cancel to turn off Instant Pot.

Step 11

Baste the chicken wings with the teriyaki sauce.

Step 12

Place baking sheet under broiler for 12 to 15 minutes or until caramelized, turning the chicken wings halfway through, and basting the other side.   Note: keep an eye on the Instant Pot wings to make sure they don’t burn!

Step 13

Transfer Instant Pot teriyaki wings to a serving plate.

Step 14

Sprinkle with toasted sesame seeds and sliced green onions and serve with teriyaki sauce on the side (optional).

Step 15

Whisk together soy sauce, sugar, pepper, sriracha, garlic, ginger, sesame oil, rice wine vinegar and cinnamon.

Step 16

Reserve 1/4 cup of the sauce and coat chicken wings with remaining sauce in a large bowl. Marinate for 2 to 8 hours in the refrigerator.

Step 17

Preheat oven to 350 degrees Fahrenheit.

Step 18

Line a heavy baking sheet with aluminum foil and coat with vegetable oil.

Step 19

Arrange the chicken wings on the baking sheet. Discard the marinade.

Step 20

Bake the wings for one hour, turning them halfway through and brush with the reserved marinade.

Step 21

Transfer the chicken wings to a serving platter and garnish with sesame seeds and green onions.