• Pat dry the wings with a paper towel so the skin has no moisture on them. Season the wings on all sides with salt & pepper.
  2 pounds chicken wings, salt & pepper

Cook the Wings

• Add 1 cup of water and a splash of white wine vinegar to the instant pot insert. Add the trivet and place the wings on top of the trivet.
  splash white wine vinegar
• Close the lid and make sure it is sealed and the valve is closed. Set the pressure cooker to MANUAL and for 5 minutes.
• Let the wings cook in the pressure cooker, it takes about 15 minutes total for it to come to pressure, cook for 5 minutes, & naturally release the pressure.
• Let the pressure release naturally. When the pin drops, open the lid (CAUTION steam will be hot!). Remove the wings with tongs and place on a baking sheet.
• Broil the wings on high in the oven on the rack highest to the top. Broil for 3-5 minutes on each side, flipping over with tongs.

  Set aside.

Make the Sauce

• In a large skillet, melt the butter over medium low heat.
  1 tablespoon salted butter
• Once melted, add the remaining sauce ingredients to the pan. Stir to combine and cook over medium low for 3 minutes to bring the flavors together.

  * if the sauce is very thick (gochujang brands may vary) add a teaspoon of hot water, stir & adjust.
  1 tablespoon minced garlic, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 3 tablespoons soy sauce, 2 tablespoons gochujang, 1 tablespoon sesame oil
• Add the wings to the pan, toss to coat. Turn the heat off & serve.
• Top with optional sesame seeds, cilantro leaves, or chopped green onions.