Prep the wings. Pat wings very dry with paper towels. Dry surfaces crisp better later. If needed, separate the flats and drumettes at the joint.

Season. In a large bowl, toss wings with 1–1.5 teaspoons salt, 1 teaspoon black pepper, 1.5 teaspoons garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Add 1 teaspoon baking powder and toss again. The baking powder helps render fat and enhance browning.

Set up the Instant Pot. Pour 1 cup water or broth into the pot. Insert the metal trivet or a steamer basket. This keeps the wings above the liquid, so they steam instead of simmering.

Load the wings. Arrange wings in a single-ish layer on the trivet. A little overlap is fine. For more than 3 pounds, cook in batches for best texture.

Pressure cook. Seal the lid. Set to High Pressure for 8 minutes for fresh wings (average size) or 12 minutes for frozen. If your wings are extra large, add 1–2 minutes.

Quick release. When the timer ends, perform a quick release. Open the lid away from you. The wings will look pale and tender—that’s normal.

Optional: Sauce warm-up. If your sauce is thick, warm it on low in a small pan or in the microwave so it coats evenly.

Crisp the wings. You have two great options: Broiler: Preheat the broiler to High. Place wings on a wire rack set over a foil-lined sheet. Brush lightly with oil. Broil 4–6 minutes per side until the skin is blistered and browned. Watch closely to avoid burning.

Air fryer: Preheat to 400°F (205°C). Arrange wings in a single layer. Air-fry 6–10 minutes, shaking halfway, until the skin is golden and crisp.

Sauce and toss. In a large bowl, toss hot, crisp wings with your chosen sauce. For Buffalo, combine hot sauce with melted butter; for BBQ, consider a splash of vinegar; for sweet heat, add honey to your favorite hot sauce.

Serve. Top with chopped green onions or cilantro. Serve with carrot sticks, celery, and ranch or blue cheese dressing.