Cut chicken wings into wingettes and drumettes. We used a couple of chicken drumsticks as well along with the wings.
Place cleaned and cut chicken wings and drumsticks in a big bowl. You can use zip lock bags as well for lesser dishes to clean.
Add salt and pepper to taste, paprika powder, onion powder, garlic powder and toss chicken pieces well.
Into instant pot pour ½ cup of water. Place the trivet inside or use steamer basket.Note : Do not use more than ½ cup of water inside Instant Pot.
Place seasoned chicken pieces on trivet. Cover the lid with pressure valve in sealing position.
Press “manual pressure” button. Adjust time to 5 minutes.Note : You’ll need to set timer to 12 minutes if using frozen chicken wings and drums.
While chicken cooks in instant pot, we can get the sauce made.
Into a bowl add melted butter, hot sauce, honey, BBQ sauce. Whisk well. That’s it, chicken wings sauce is ready. Keep it aside until use.Pro-Tip : Keep the sauce warm, butter in the sauce will solidify as the sauce sits at room temperature or in the fridge. OR warm the sauce in microwave before using.
Once cooking time is complete, do 5 minutes “natural pressure release”. Turn the pressure valve to “venting position” using a large spoon to release all the steam. Open the lid.
Remove chicken wings from instant pot into a bowl.
Pour half of the prepared chicken wings sauce over the cooked chicken.
Very gently toss to coat every piece of chicken with the sauce.
Lay the wings on a rack on a rimmed baking tray.
Broil chicken wings on high heat in broiler for about 4 minutes. Flip all wings and broil again.
Brush broiled chicken wings in remaining sauce if you wish or serve it as it is plain.Any left over sauce can be used as dipping sauce as well.