Instant Pot Montmorency Tart Cherry Chicken Wings

Instant Pot Montmorency Tart Cherry Chicken Wings
Instant Pot Montmorency Tart Cherry Chicken Wings Courtesy Image

This Instant Pot recipe is not only quick to make, it includes a non-imported superfruit ingredient that brings a bright flavor to a classic favorite: Montmorency tart cherries. There are more than 60 studies linking U.S.-grown Montmorency tart cherries to an array of important health benefits, including a better night’s sleep, reduced inflammation, heart health and exercise recovery.

Recipe courtesy of Emily Caruso of JellyToastBlog.com on behalf of the Cherry Marketing Institute.

Prep time

15 minutes min.

Cook time

35 minutes min.

  • For the spice rub: 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika
  • For the sauce: 1 Tablespoon olive oil, 1/2 sweet onion, minced, 4 cloves garlic, minced, 1 fresno chili, minced, 1/4 cup honey, 1/4 cup tomato paste, 1/4 cup Montmorency Tart Cherry Concentrate, Juice from 1 lime, 1 cup frozen Montmorency Tart Cherries, 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, 2 teaspoons corn starch mixed with 1 Tablespoon water
Prepare chicken wings by separating drummettes from wingettes. Discard tips and remove excess fat and skin. Set aside.
To make the spice rub: In a small bowl, mix together garlic powder, kosher salt, black pepper, and smoked paprika. Sprinkle mixture evenly over chicken wings. Use hands to rub spice mix into the wings. Set aside.
To make the sauce: Set Instant Pot to sauté setting. Add olive oil, onion, garlic, and fresno chili. Cook, stirring constantly for about 1-2 minutes or until onions and garlic begin to soften. Stir in honey, tomatoes paste, Montmorency Tart Cherry Concentrate, lime juice, frozen Montmorency Tart Cherries, and salt and pepper.
Cook stirring frequently for about 3-4 minutes or until sauce comes to a simmer and cherries soften. Taste and adjust salt and pepper seasoning as needed.
Add chicken wings to Instant Pot and stir to coat in sauce.
Place lid on Instant Pot and set valve to the sealing position. Cook on the poultry setting for 10 minutes. Allow Instant Pot to depressurize for 10 minutes naturally, then release remaining pressure with quick release.
Transfer chicken wings to a foil lined baking sheet with a wire rack. Broil on high for 3-5 minutes or until chicken wings are crispy. Watch carefully to avoid over broiling.
While chicken wings are boiling, return Instant pot to sauté setting. Add the corn starch slurry to the sauce and whisk until sauce is thickened. Serve chicken wings hot with the cherry bbq sauce.