Servings: 2

Ingredients: subheading: Ingredients:
1.75 pounds chicken wings, frozen 1.75 pounds chicken wings, frozen
 
Sauce: subheading: Sauce:
1 cup of Dashi (anchovy stock - recipe in Notes below) 1 cup of Dashi (anchovy stock - recipe in Notes below)
1/4 cup light soy sauce, low sodium ¼ cup light soy sauce, low sodium
1 TBS sesame oil 1 TBS sesame oil
1 tsp rice vinegar 1 tsp rice vinegar
1/4 tsp kosher salt ¼ tsp kosher salt
1/4 tsp black pepper ¼ tsp black pepper
1 tsp red chili flakes 1 tsp red chili flakes
2 TBS Gochujang 2 TBS Gochujang
2 TBS Corn Syrup 2 TBS Corn Syrup
1 TBS sugar 1 TBS sugar
1 TBS minced garlic (about 2–3 large cloves) 1 TBS minced garlic (about 2 to 3 large cloves)
1/2” piece fresh ginger, peeled and minced ½” piece fresh ginger, peeled and minced
 
Garnish: subheading: Garnish:
Minced green onions Minced green onions
White sesame seeds White sesame seeds

Set Instant Pot to saute mode.  Add minced garlic and ginger and heat briefly until fragrant.
Add the rest of the sauce ingredients and heat until well combined (2 to 3 min).
Add frozen chicken wings and set timer for 20 min on high pressure.   QR when completed.
Remove chicken and place on a wire rack.   Set under the broiler for 8 minutes to crisp slightly.
While the chicken is under the broiler, set the Instant Pot to saute mode and begin reducing the cooking liquid (stirring frequently).
After 8 minutes, remove chicken and baste with the reduced cooking liquid (I just dumped them back into the pot again).   Return them back to the wired rack so that the opposite side can crisp up.    Set under the broiler for another 6 to 8 minutes, but watch so that it only chars slightly and doesn't burn.
The sauce should have thickened up to this point so you can turn the heat off and remove the sauce from pot.   You can use the extra sauce for final basting before presentation or as extra sauce.
Garnish with sesame seeds and green onions.
The extra sauce can be stored in the fridge for up to a week.

3/19/20  3/19/20
--First attempt.   Recipe was a mish-mash of different recipes I found on-line.   Nearly all used the same ingredients.   Flavor was good, but reminded me slightly of sweet and sour (not what I was expecting).  --First attempt.   Recipe was a mish-mash of different recipes I found on-line.   Nearly all used the same ingredients.   Flavor was good, but reminded me slightly of sweet and sour (not what I was expecting).
1) Heat level was ok.  The heat was a slow build and was nasal clearing at the end.  1) Heat level was ok.  The heat was a slow build and was nasal clearing at the end.
2) Stickiness experience was good.   Not glue binding, but just enough to make a mess  2) Stickiness experience was good.   Not glue binding, but just enough to make a mess
3) More research is needed as I'm not happy with the flavor profile.   Add more garlic (double, try with fresh not frozen chicken, maybe marinate chicken before hand, add more salt (maybe double or if fresh season and let sit)  3) More research is needed as I'm not happy with the flavor profile.   Add more garlic (double, try with fresh not frozen chicken, maybe marinate chicken before hand, add more salt (maybe double or if fresh season and let sit)
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--Dashi (Soup base):  --Dashi (Soup base):
6 cups of water  6 cups of water
10 - 15 dried anchovy (head and guts removed) – fewer or more to taste  10 to 15 dried anchovy (head and guts removed) - fewer or more to taste
4-6” square of kombu (dried seaweed)  4 to 6” square of kombu (dried seaweed)
Simmer for 15-20 minutes and then strain.  Makes roughly 4 – 5 cups of Dashi  Simmer for 15 to 20 minutes and then strain.  Makes roughly 4 to 5 cups of Dashi
After its cooled, portion into 1-2 cup sizes and freeze in zip locks for later use  After its cooled, portion into 1 to 2 cup sizes and freeze in zip locks for later use