Instant Pot® Sweet and Hot Chicken Wings

1. Pat wings dry and place in a medium bowl. Sprinkle with Cajun seasoning and toss until covered.

2. Place a trivet in a multi-functional pressure cooker (such as Instant Pot®). Place the seasoned wings in the cooker, on the trivet. Pour 1/2 cup cold water around the wings in the pot.

3. Secure and lock the lid and turn the pressure to Sealing function. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

4. Meanwhile, set your oven to broil on high and place the oven rack one level higher than the center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of the foil-lined sheet. Spray the cooling rack with nonstick cooking spray. Set the sheet aside while the wings cook.

5. Once the wings have finished cooking in the pressure cooker, let pressure release naturally for 10 minutes, then turn the knob to the Venting position to release any additional steam. Unlock and remove the lid.

6. Combine hot sauce, barbeque sauce, and melted butter in a bowl. Place the wings in a large bowl and pour half of the sauce over the wings. Using a large spoon, toss the wings until all are covered with sauce. Arrange the wings on the wire rack and place in the oven.

7. Vent the oven door and broil on each side until desired crispness is reached, 5 to 10 minutes. You may want to rotate the sheet halfway when turning the wings on second side.

8. Transfer wings to a bowl, pour remaining sauce over top, and toss to coat. Serve immediately.

Cook's Notes:

You can use any seasoning you prefer, such as seasoned salt, garlic powder, etc.

The BBQ sauce in this mixture is optional but it adds a nice tang that isn't too hot. Omit the BBQ sauce and increase hot sauce to 3/4 cup if you want fully classic Buffalo wing flavor and more heat.

For BBQ style flavor: Use either 1 cup BBQ sauce, or for a little more kick, mix 3/4 cup BBQ sauce with 1/4 cup hot sauce.