Instructions

• Pat the chicken wings (the 10 wingettes and 10 drumettes) dry with paper towels. Place them in a large bowl.
• Sprinkle the wings with 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, ½ teaspoon ground black pepper, and 1 teaspoon salt. Toss well so each piece is evenly coated.
• Pour ½ cup water into the Instant Pot. Place the trivet in the pot, then arrange the seasoned wings on the trivet (in a single layer if possible).
• Close the Instant Pot lid and set the vent/valve to the sealing position. Cook on High Pressure for 5 minutes.
• When the cook time ends, perform a quick (manual) pressure release: carefully switch the valve to venting until the float valve drops. Open the lid and transfer the wings to a large bowl using tongs.
• Make the sauce: melt ½ cup unsalted butter. In a small bowl whisk the melted butter with ½ cup hot sauce and 1 tablespoon honey. If using the optional ¼ cup BBQ sauce, whisk it in now. Set aside a few tablespoons of sauce if you want extra to brush after broiling.
• Pour most of the sauce over the wings and toss until they are well coated.
• Preheat your oven broiler on High. Arrange the sauced wings in a single layer on a sheet pan (line the pan if desired).
• Broil the wings 4 minutes on the first side, flip each wing, then broil 4 minutes on the second side, watching closely so they do not burn. Brush with any reserved sauce after broiling if desired.
• Remove from the oven and serve.