Pineapple Chicken Wings Pressure Cooker Recipe
Sticky, tangy, fall-off-the-bone tender chicken wings coated in a sweet pineapple glaze made easy with a pressure cooker and finished with a crispy caramelized finish.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan For glaze
- 1 Baking tray Lined with parchment paper
Ingredients
Main ingredients
- 2 kg chicken wings
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 tablespoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne
- 1 tablespoon sweet paprika
- 1 tablespoon brown sugar
- 425 g tinned pineapple blended
- 1 tablespoon tomato ketchup
- 1 teaspoon minced ginger
- ½ lime juiced
- 1-3 teaspoon dried chili flakes depending on your spice vibe
- 120 ml apple cider vinegar
- 120 g castor sugar
- 1 garlic clove minced
- 1 tablespoon corn flour mixed with 2 tablespoon water
- 1 spring onion chopped
- lime wedges for garnish
- 1 handful coriander for garnish
- 1 pinch sesame seeds for garnish
Instructions
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a big bowl, toss chicken wings with olive oil, garlic powder, salt, black pepper, cayenne, paprika and brown sugar until evenly coated.
- Arrange wings in a single layer on baking tray and bake for 25–30 minutes, flipping halfway through baking.
- Meanwhile, combine blended pineapple and ketchup in a saucepan. Simmer 5–7 minutes to thicken. Add lime juice, then stir in corn flour slurry. Cook another minute until thick.
- Remove wings from oven, brush with pineapple glaze and return to oven for 5–7 more minutes to caramelize.
- Serve hot with chopped spring onion, coriander, sesame seeds and lime wedges.
Notes
You can store leftovers in the fridge for up to 4 days or freeze them for up to 3 months. Reheat in oven or skillet for best texture. Adjust chili flakes and cayenne to control the spiciness level. Use fresh pineapple if preferred and make sure to slow release pressure in cooker for tender wings.