Add the chicken wings to a mixing bowl. In a separate small bowl, whisk together the olive oil and spices. Pour the spice mixture over the chicken and toss to coat evenly.
Place the trivet into the instant pot and pour water into the bottom of the pot. Carefully place wings into the instant pot in layers, avoiding the wings falling through to the bottom. Place the lid on the pot and lock into place, steam valve closed.
Set for high pressure for 10 minutes. The instant pot will come to pressure, then the timer will start. After time is up, let the pot naturally release for another 10 minutes, then carefully turn the steam valve to release remaining pressure.
Line a baking sheet with parchment paper. Remove wings from the pot and place onto the baking sheet, leaving room between each one. Broil the wings in the oven on high temperature for 2-3 minutes. Watch carefully during this step, the broiler can burn things quickly!
Remove the baking sheet from the oven and carefully flip each wing over. Return to the oven and broil an additional 2-3 minutes, until golden brown.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftovers for 3-4 days in an airtight container.Freeze leftovers in an airtight container for 2-3 months. Cooking Tips
Add additional time to the broiler as-needed until you like how they turn out. Watch really closely so they don't burn, it happens fast.
Add a teaspoon of red pepper flakes, cayenne pepper or hot sauce to add heat.
Use a foil-lined baking sheet for easy cleanup.
If you don't have a baking tray, you can use a baking dish instead.