Instant Pot® Sweet and Hot Chicken Wings

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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