Fermented Honey Garlic Chicken Wings

Season wings with kosher salt and freshly ground black pepper to taste.

Place a metal trivet inside a pressure cooker and add one cup of water.

Arrange the wings, so they are squarely on the trivet before securing the cover.

Turn the on-top vent to seal and set the dial to "Manual" for 8 minutes.

To prepare your fermented garlic honey sauce

Heat the garlic honey, soy sauce, sesame oil, butter, ginger, and garlic powder in a small saucepan over medium heat.

Cook, frequently stirring, until the butter is melted and the mixture is thoroughly combined. Remove from heat and set aside.

When cook time on your multicooker is done, allow the pressure to release naturally (aka don't remove the cover!) for 10 minutes. After that, turn the nob to quick release until any excess pressure is dissipated.

Remove the lid and move the wings to a large mixing Set aside and cool slightly.

Meanwhile, position the top oven rack in the top position and pre-heat the broiler to high.

Add a layer of aluminum foil to a large, rimmed sheet tray and place a wire cooling rack on top.

Pour ⅓ of the sesame honey garlic sauce on the wings, and toss with tongs or a gloved hand, so they are completely coated.

Place the wings on the prepared sheet tray and cook them under the broiler for 3-4 minutes.

You know they are ready when the wings get crispy and develop some color. Turn the wings and repeat on the remaining side.

Remove from the oven and toss the wings with half the remaining honey garlic sauce. Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side. Enjoy!