• In a large bowl combine chicken wings with salt, black pepper, garlic powder, onion powder, and cayenne pepper.
• Add the water to the bottom of the instant pot. Place the trivet inside the pot and arrange the chicken wings on the trivet.
• Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes. If using frozen chicken, set pressure for 13 minutes.
• If using fresh chicken, once the pressure-cooking cycle is over, do a quick release of the pressure. For frozen wings, allow a 5-minute slow release before opening the valve to release remaining pressure.
• Open the lid and select the CANCEL button.
• Carefully take the chicken out with the help of tongs.

How to make wing sauce

• In a small mixing bowl, whisk together hot sauce (such as frank’s) with melted butter (you can add 1 tablespoon of brown sugar if you want a little sweet/milder version. For low-carb, add your favorite low-carb sweetener).
• Transfer the cooked wings to a large bowl and toss with half of the sauce.
• Place the chicken on baking pan. Broil the chicken wings for 3-4 minutes per side or until crisp.
• Remove from the tray and place it back in the bowl. Toss with the rest of the sauce.
• Serve hot garnished with chopped parsley.