FEWER THAN 10 INGREDIENTS / MODIFIED NATURAL RELEASE / CAN BE GLUTEN-FREE / FREEZES WELL
Road Map: Chicken Wings
4 to 6 servings
Here’s how to turn chicken wings into a sure hit at your next gathering: Steam the wings in your Instant Pot to make them tender, then broil them to crisp the skin. Pair the spice blend in the pot with the coating mixture under the broiler: barbecue rub with barbecue sauce or curry powder with chutney. Think how the flavors will play out, especially after the wings have turned into tasty, crunchy bits on the baking sheet.
3¼ pounds chicken wings, cut into their three parts, any flappers removed and discarded; or 3 pounds chicken wingettes and/or drumettes
3 tablespoons dried spice blend
Choose from Cajun, Chinese, French, Italian, curry powder, herbes de Provence, five-spice powder (see here), or a favorite barbecue rub.
1 cup liquid
Choose from water, beer, white wine, broth, or unsweetened apple cider.
Up to 1 teaspoon table salt (optional)
1 cup coating mixture
Choose from barbecue sauce, chutney, French dressing, honey mustard, Ranch dressing, stir-fry sauce, Thai chili sauce, or a 50/50 combo of a hot red pepper sauce like Sriracha and ketchup.
1. Place the chicken wing pieces, the dried spice blend, and the salt (if using) in a large bowl. Toss well until the chicken pieces are evenly and thoroughly coated in the spice blend.
2. Pour the liquid into a 6-quart cooker. Set a heat- and pressure-safe collapsible steaming basket in the pot. Pile all the coated wings onto the basket. Lock the lid onto the cooker.
3.
Set the level for: MAX
The valve must be: 
Set the machine for: PRESSURE COOK
Set the time for: 4 minutes with the KEEP WARM setting off
If necessary, press START
Set the level for: HIGH
The valve must be: Closed
Set the machine for: STEAM, PRESSURE COOK or MANUAL
Set the time for: 5 minutes with the KEEP WARM setting off
If necessary, press: START
4. When the machine has finished cooking, turn it off and let the pressure return to normal naturally for 10 minutes. Then use the quick-release method to get rid of any residual pressure in the pot. Unlatch the lid and open the cooker.
5. Use kitchen tongs or a big spoon to transfer the hot chicken wings to a large bowl. Add the coating mixture and toss well.
6. Position the rack 4 to 6 inches from the broiler heat source; heat the broiler for a few minutes. Spread the coated wings into a single layer on a large, lipped baking sheet. Broil until crisp and irresistible, turning once, about 5 minutes.