Yesterday, my daughter Emily and I tackled cooking a meal together. We recently went to Savory Spice Shop, and there she found a recipe for Caribbean Grilled Wings that she wanted to try. We bought the spices there and then picked up the rest of the ingredients at the grocery store. I was quite nervous, but Emily knew what she was doing. She made the marinade for the wings while I tried to figure out how best to cook them. I had taken the wings out of the freezer the night before to thaw, but they were still pretty frozen. According to the Internet, that is no problem for the Instant Pot, so I picked a recipe to follow for the cooking times and got started.

First, I added one cup of water to the pot and then put in the steamer stand. I added the wings (still frozen) to the pot on the stand:

Wings in Pot

Next I put on the lid, and pulled out my smart phone to set the temperature. The interface is not much different than the buttons on the front of the unit, but nowhere near as cool. The recipe called for 5 minutes of cook time, but since they were frozen I did 10 minutes.

The way the instant pot works there are 3 parts to the cooking time:

Preheat – this is where it brings the inside up to temperature and gets the unit under pressure. This normally takes about 5 minutes, but apparently, a pot full of frozen chicken wings slows that down a bit. I think it was more like 20 minutes. The cooking time doesn’t start until it is ready, but I’m guessing during that steaming period, it thawed out those wings.

Cook time – this one is self-evident and I used 10 minutes

Release time – there are two ways you can release the pressure and remove what you cooked. The first is to turn the valve on top to let all the steam out (called quick release) and the second is to wait and let it release on its own (called natural release.) Natural release takes 12-15 minutes and of course, your food will still be cooking during that time. Different recipes call for different approaches and the wing recipe I found said to give it a full natural release (which was about 15 minutes.)

Note: If you do nothing after the natural release is done, the unit keeps your food on a warm cycle until you stop it. Helpful if you aren’t home to deal with it and the recipe allows for that (like a pot roast – mmm, I should do a pot roast.

I didn’t get a picture of the chicken wings when we opened the pot, but they looked and smelled amazing. I had to carefully use tongs to take them out as the meat was already falling off the bones. I’m thinking I cooked them a little too long, but the result was VERY tender meat.

Next, we bathed the wings (carefully since they were falling apart) in the marinade my daughter made and let them sit for about 15 minutes. Then we put the wings on a rack and put them in the oven to crisp up a bit – 8 minutes at 450. Here is the before:

Going into the oven

When they came out of the oven, we added a honey and lime glaze that my daughter made up before serving:

Glazing chicken wings

While I was cooking the wings, my daughter made up the dipping sauce and I ‘made’ the vegetables. Ok, I took a bag of frozen stir-fry vegetables and added them to a wok with some oil and some salt and pepper. I did have to stir them a few times.

The recipe my daughter followed from Savory Spice Shop is available here (we bought and used the Jamaican Jerk Seasoning.) Obviously, we modified the recipe a bit as we went to account for cooking them in the instant pot. We also only used 2.5 pounds of wings (it called for 5 pounds.) I was concerned at first, but it was plenty for the 4 of us and I couldn’t fit any more in the Instant Pot. I found the recipe for cooking the wings on a site called Pressure Cooker Recipes.

I think everyone was pretty happy with how they turned out. I thought they were the best tasting chicken wings I have ever had. I think they had a bit too much of a kick for some people’s tastes. I wasn’t a fan of the dipping sauce, but everyone else loved it and loved how it balanced the heat in the wings with something cool. Here is a picture of the plated wings, the veggies, and the dipping sauce:

Chicken Wings and Stir Fry Veggies

 

Lessons Learned:

Cooking isn’t scary and I enjoy cooking with the instant pot. I’m up for the challenge of doing more like this and I absolutely loved the taste of chicken cooked this way.

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