These Vietnamese Chicken Wings are a perfect blend of sweet, savory, and spicy flavors. The pressure cooker makes them tender, while the broiler gives them a crispy finish. A delightful and easy-to-make dish for any occasion.
Ingredients: 2 lbs chicken wings. 1/4 cup soy sauce. 2 tablespoons fish sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon sriracha sauce. 1/4 cup chopped cilantro, for garnish. 1 tablespoon toasted sesame seeds, for garnish. Green onions, sliced, for garnish.
Instructions: For the marinade, mix together honey, soy sauce, fish sauce, ginger, garlic powder, rice vinegar, sesame oil, and sriracha sauce in a bowl. Put the chicken wings in a bowl or Ziploc bag, and then pour the marinade over them. Make sure all of the wings are covered. Leave it to sit for at least 30 minutes; for best results, leave it overnight. Put chicken wings that have been marinated in the pressure cooker. Make sure the pressure is high, and cook for 10 minutes. Use quick release or let the pressure drop naturally when the cooking is done. Warm up the broiler in the oven. Place cooked wings on a baking sheet and broil for three to five minutes, or until they are golden brown. Put chopped cilantro, toasted sesame seeds, and sliced green onions on top. Enjoy while hot!
Prep Time: 40 minutes
Cook Time: 15 minutes
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