Pour 1 cup water into inner pot of pressure cooker for a 6 quart Instant Pot and 1.5 cups of water into an 8 quart instant pot. Place rack or steamer basket inside instant pot.
Place seasoned wings on the rack or in the steamer basket.
Seal lid of the pressure cooker, being sure vent knob is closed.
For Fresh Wings: Cook on high pressure for 10 minutes. For Frozen Wings: Cook on high pressure for 15 minutes.
Once the cook time has elapsed, let the pressure release naturally for 5 minutes, then do a quick pressure release of any remaining pressure.
Remove chicken wings from instant pot and place in large bowl.
Mix together the hot sauce, honey, butter, and garlic powder.
Pour half the buffalo sauce over the chicken wings and gently toss.
Place the chicken wings on a baking sheet or broiler pan--I prefer to line the bottom of the pan with foil for easier clean-up. Broil chicken wings under high heat for 2-3 minutes per side to crisp up the chicken skin.
Brush the chicken wings with remaining buffalo sauce and serve.
I prefer to use chicken drumettes, as they typically yield more meat.
If using full wings, remove tips, and separate drumettes and flats separated (cook time remains the same.)
It is not necessary to broil the chicken wings, but most people prefer the crispy chicken skin on the wings.
Don't be afraid to toss frozen meat with seasonings, the rub won't stick as well, but it will still help to season the chicken wings perfectly.