Pressure Cooker Teriyaki Chicken Wings

Ingredients

• 3/4 cup soy sauce
• 6 tablespoons mirin
• 1/4 cup sake
• 1/4 cup packed dark brown sugar
• 1 teaspoon minced garlic, about 1 medium garlic clove
• 1 teaspoon minced fresh ginger, from about a 1-inch knob
• 3 pounds chicken wing drumettes and flats
• 4 to 5 teaspoons cornstarch
• 4 to 5 teaspoons soy sauce
• 1/2 teaspoon sesame seeds
• 1 green onion, thinly sliced

Directions

1. Make the teriyaki sauce by mixing the soy sauce, mirin, sake, brown sugar, garlic, and ginger together. Stir until the sugar is distributed; it may not fully melt into the liquid, and that is perfectly fine. Add the teriyaki sauce and wings to the pressure cooker, then turn the wings so they are coated. Lock the lid in place and check that the steam valve is turned to "sealing."
2. Press the "Poultry" setting, set the timer for 10 minutes, and confirm that the cooker is on "high pressure."
3. The cooker will take 15 minutes to build pressure, then it will cook for 10 minutes.
4. When the cooking time is finished, release the pressure right away by carefully switching the steam valve to "venting."
5. As the steam releases, turn on the broiler. Cover a rimmed baking sheet with aluminum foil, then mist the foil lightly with cooking oil spray.
6. After the pressure has fully released, open the cooker. Use tongs to transfer the wings to the prepared baking sheet, then broil them for 4 to 5 minutes, until the skin begins to char in spots.
7. Turn the wings over and broil the second side the same way, just until it picks up some char.
8. While the wings are under the broiler, reduce the teriyaki sauce. Press the "sauté" button on the pressure cooker.
9. If the wings will be served at room temperature, whisk 4 teaspoons of cornstarch with 4 teaspoons of soy sauce in a small bowl until smooth, then stir that mixture into the simmering teriyaki sauce.
10. If the wings will be served hot, use 5 teaspoons of each instead.
11. Cook, stirring often, until the sauce comes to a boil, about 3 minutes. It should thicken slightly and have the look of maple syrup, though it will not be very thick yet. It will continue to set up as it cools.
12. Turn off the pressure cooker. When the wings are finished broiling, put them back into the cooker with the thickened sauce.
13. Toss the wings until they are coated, then transfer them to a serving platter.
14. Scatter the sesame seeds and sliced green onions over the wings, and serve them hot or at room temperature.