Combine cooking liquid ingredients together – water, hot sauce, AC vinegar, 2 TB melted butter and the cayenne pepper. Pour into the insert of your Instant Pot or Pressure Cooker.
Season chicken thoroughly with salt and pepper. Add to the pot.
Lock and seal the lid. Close the steam valve on the lid. Select Manual and press the up or down arrows to set the Instant Pot to 5.
It will take about 10 minutes to come to pressure. Once it does it will count down the 5 minutes. After it counts down the Instant Pot will beep. At this point let the pressure release naturally by keeping the lid locked and the valve sealed until the clock counts back up to 10 minutes.
After 10 minutes, open the steam valve carefully with a wooden spoon or long utensil. Remove the chicken wings with tongs and place on a baking sheet.
Place under a low broiler and rotate to brown and crisp up all sides.
While crisping, in a large bowl combine the other 2 TB of melted butter and more hot sauce – to your taste. I use usually about another 1/4-1/2 cup at this point for all the wings.
Once crispy toss wings in the butter and hot sauce mixture.
Serve with ranch or blue cheese dressing, raw vegetable sticks or coleslaw.