• Toss chicken wings with salt and paprika.
• Pour 1 cup water into the bottom of a 6-quart Instant Pot. Place the trivet or rack into the inner pot, and place the seasoned wings on top of the trivet or rack. Lock the lid into place, and set the valve to "sealing."
• For fresh wings, select manual high pressure and cook for 10 minutes. For frozen wings, cook on high pressure for 15 minutes. Once cooked, let the Instant Pot naturally release for 5 minutes before quickly releasing any remaining pressure.
• Transfer the chicken wings to a large bowl, preheat the oven to broil, and line a baking sheet with foil for easy cleanup.

Buffalo Sauce

• In a small saucepan, combine the hot sauce, honey, garlic powder, cayenne, Worcestershire, and butter. Bring to a simmer (or microwave) until the butter is melted. Divide the sauce in half. Pour 1/2 of the sauce over the chicken wings, and gently toss to coat. Transfer the wings to the foil-lined baking sheet and broil for 2 to 3 minutes per side. This will crisp up the wings.
• Remove the wings from the oven, brush the remaining Buffalo sauce over the wings, and serve!