Step 1

Mix the chicken wings with salt, pepper, onion and garlic powders, lemon juice and mustard. Use your hands to coat the meat evenly.

Step 2

Place the trivet inside the pot and add 1 cup of water. Lay the chicken wings on top of the trivet. Start with larger pieces and build up with the smaller wings on the top.

Step 3

Pop the lid on top, lock and set to Manual/Pressure Cook for 5 minutes (at HIGH pressure). The Instant Pot will take about 5 minutes to come to pressure.

Step 4

In the meantime, mix the roasting glaze sauce and preheat the oven to 480 F / 250 C. Prepare a large oven tray lined with foil (to catch any drippings) and an oven rack. Finishing the wings on a rack will allow for the hot air to circulate all around the meat, rather than just the top.

Step 5

Once the timer is done, allow about 5-7 minutes for natural pressure release, then use the quick release method to let off the remaining pressure (point the top valve to Venting or press it down on Nova models).Transfer the pre-cooked wings to a bowl and pour in the glaze sauce. Toss through the wings well to coat evenly.

Step 6

Lay the glazed wings on an oven rack (dip them into the glaze in the bottom of the bowl to coat one final time). Make sure to leave some space between pieces for even roasting. Pop in the hot oven, middle shelf and cook for 10 minutes. Remove the tray, turn over the pieces and brush the wings with the remaining glaze from the bowl and pop back in the oven for 5-7 more minutes.

Step 7

Transfer cooked chicken wings onto a serving plate. Brush the tops with a little extra maple syrup and lemon juice mix to a little shine. This is optional as they will be tasty already. Serve while hot but they are also tasty cold.