4-5lbschicken wingstrimmed and separated (tips discarded). To save time, you can pay a little more to buy wingettes that are already separated.
1teaspoonground black pepper
1teaspoon onion powder
1/2teaspoonred pepper flakesfeel free to adjust to taste.
1cupbarbecue sauceof your choice
Dry your wings with a paper towel and toss with the spices.
Add the trivet to your Instant Pot liner and add the seasoned wings on top. Pour the water around the wings. Cook on High Pressure for 5 minutes. Naturally Release the pressure for 10 minutes, then Quick Release.
Preheat your oven’s broiler on high. Toss the completed wings with the barbecue sauce.
Line a baking sheet with foil and spray with cooking spray. Place the sauced wings on the sheet in one layer (use 2 baking sheets if necessary). Vent the oven door and broil for about 5 minutes until the edges are dark brown and crispy. Watch them carefully and be careful not to burn.
The wings are great served as is or with a dipping sauce, such as ranch or blue cheese or even with the leftover barbecue sauce.
I have an 8qt Instant Pot – if yours is smaller you may want to lower the amount of wings, or do 2 batches.