5scallionssliced and separated into whites and greens
3lbschicken wingsseparated at the joint
1/4cuptoasted sesame seeds
In a large bowl, combine tamari, apple cider vinegar, sriracha, Chinese five-spice powder, brown sugar, garlic, sesame oil, and whites of scallions. Transfer 2 tablespoons of sauce to a small bowl and set aside.
Add wings to sauce in large bowl and toss until fully coated. Refrigerate covered for at least 1 hour or can be refrigerated all night long.
Add water to the Instant Pot and insert the Silikong Steamer Basket. Place the wings in the basket, arrange them so they aren’t on top of one another; place them standing up if necessary. Lock lid.
Press the Manual or Pressure Cook button and adjust cooking time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quickly release any additional pressure until float valve drops and then unlock lid.
Using a slotted spoon, transfer wings to a baking sheet. Brush with 2 tablespoons of the remaining sauce. Broil wings for 3 minutes on each side to crisp the chicken.
Transfer wings to a serving dish and garnish with sesame seeds and the greens of scallions.