orange-jalapeño-chicken-wings

Appetizers Collection

Orange-Jalapeño Chicken Wings

These sweet-hot tender Instant Pot chicken wings boast a balance of orange and lime. They're very tangy and very sticky, so be sure to serve with lots of paper towels!

Ingredients

  • ¼ cup orange marmalade
  • ¼ cup tap water
  • 3 medium garlic cloves, chopped
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 tablespoons fresh lime juice, divided
  • 2 pounds chicken drumettes (about 24 wings), skin removed
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 medium jalapeño chile, seeded and finely chopped (2 Tbsp.)
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Whisk together marmalade, tap water, garlic, salt, black pepper, and 3 tablespoons of the lime juice in a large bowl. Add chicken; toss to coat. Transfer mixture to a programmable pressure multicooker (such as Instant Pot). Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 7 to 8 minutes for cooker to come up to pressure before cooking begins.)

  2. Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 2 to 3 minutes.) Turn cooker off; remove lid.

  3. Preheat oven to broil with rack 6 to 8 inches from heat source. Line a rimmed baking sheet with aluminum foil; set aside. Using a slotted spoon, transfer chicken from cooker to a heatproof bowl.

  4. Whisk together cornstarch and cold water in a small bowl. Select SAUTE setting on cooker. Select HIGH temperature setting. Let marmalade mixture in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking constantly, until mixture thickens, about 30 seconds. Stir in jalapeño and remaining 1 tablespoon lime juice. Turn cooker off.

  5. Transfer 1/3 cup of the marmalade sauce in cooker to chicken in bowl; toss to coat. Arrange chicken in an even layer on baking sheet. Broil in preheated oven until lightly charred, 7 to 8 minutes, turning once halfway through cook time. Transfer chicken to a clean heatproof bowl; add an additional 1/3 cup marmalade sauce in cooker to chicken, and toss to coat. Transfer remaining marmalade sauce in cooker to a small bowl. Sprinkle chicken with cilantro; serve with marmalade sauce in bowl.