Combine hot sauce, vinegar, cayenne pepper, ghee, black pepper, sea salt in a medium and whisk. Reserve about 1/4 C of the sauce for basting and coating later.
Remove wing tips from the main drummettes, and separate the flats.
In the inner pot of the Instant Pot, combine the chicken wings and sauce.
Mix the wings and sauce well together.
If you want to, you can make up to step 4 a day ahead and marinate the wings in the sauce and refrigerate overnight.
When ready to make the wings, turn on the Instant Pot.
Put the liner pot with the chicken wings in the pot, close the lid and turn the vent valve to "Closed" position.
Press the "---" until the timer goes down to 10 minutes.
Meanwhile, turn on the oven to "Broil" and line a cookie sheet with parchment paper.
When the timer goes off, let the presser release naturally (NPR) and open the lid when the vent float valve opens. This should take 10-12 more minutes after the timer goes off.
Take out the chicken wings, and place them in a single layer on the lined cookie sheet.
Baste the chicken wings with the rest of the reserved hot sauce.
Broil for about five minutes or until browned, without burning the skin.
Meanwhile, make the extra sauce for coating and serving.
When the wings are brown, turn the pieces over to broil the other side.
When the wings are done, take out the wings to a serving platter, drizzle with extra sauce.
Serve immediately with carrots and celery sticks.