Prepare your chicken as indicated and pat the wings dry using a clean paper towel. Then place the chicken on a clean dish, board, or similar work space and spray the chicken wings with the olive oil.
In a small bowl, mix together the seasonings until well blended. Then evenly sprinkle the seasoning over the wings so that they are all covered.
Pour your chicken broth into your pot and then place the trivet into the pot with the handles up. Stack the chicken wings on top of the trivet in the pot.
Close the pot and place the valve in the seal position. Then, set it to pressure cook, high, and cook for 10 minutes. Take 10-15 minutes to release pressure from the pot slowly (this helps keep the wings juicy ).
To get the skin nice and crisp, carefully transfer the chicken to a rimmed baking sheet that has been well covered with foil. Place half of the barbecue sauce in a small bowl and use it to brush over the wings. Then place the baking sheet into your broiler (oven set on broil) and broil until browned (about two to three minutes).
Serve your wings with the remaining sauce or sauce of your choice.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!