- Season: Prepare chicken wings by trimming off most fat, leaving skin on (Note 3). If moist, pat dry with paper towels. Add wings to gallon-size resealable bag. Stir all seasoning ingredients in small bowl until well-mixed. Add seasoning mix to resealable bag with wings, tossing until well-coated.
- Pressure Cook: Add water to pressure cooker pot (Note 4). Place trivet inside and seasoned wings on top. Secure and seal lid. Cook for 10 minutes at high pressure, followed by quick pressure release. While waiting for wings to cook, prepare foil-lined baking sheet fitted with baking rack. Spray or brush with oil, and set aside.
- Broil: Position oven rack about 8 inches from broiler element. Set broiler on high. Transfer wings to large bowl and toss with hot sauce until well-coated. Arrange wings in single layer on prepared baking rack. Broil until wings start to blacken on top, about 5 minutes. Flip and repeat for other side, another 3 to 5 minutes. Transfer wings to large bowl and serve (Note 5).
|Makes 4 Servings|
|Amount Per Serving (4 to 5 wings):|
|Calories 450 (38% from fat)|
|Total Fat 19g||29%|
|Saturated Fat 5g||24%|
|Net Carb 2g|
|Total Carb 2.5g||1%|
|Dietary Fiber 0.5g||3%|