Combine hot sauce, vinegar, cayenne pepper, ghee, black pepper, sea salt in a medium and whisk. Reserve about ¼ 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.
Place the inner pot with the chicken wings inside the pot, close the lid and turn the vent valve to "Closed" position.
Press "Manual" or "Pressure Cooker" function and set the timer to 7 Minutes.
Meanwhile, turn on the oven to "Broil" and line a sheet pan with parchment paper.
When the timer goes off, let the pressure release naturally (NPR) and open the lid at 10 minutes.
Take out the chicken wings, and place them on the sheet pan in a single layer.
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 for a minute or until the skin is brown.
When the wings are done, take out the wings to a serving platter, and drizzle with extra sauce.
Serve immediately with carrots and celery sticks.
Notes
Broil - broiling the wings won't make them "crispy" like deep frying but they will make the exterior dry. But be very careful as the wings will burn very quickly. BBQ Grill - you can also grill the wings on the BBQ grill until crispy. I think it's much easier since they brown very quickly. Korean Chicken Wing Sauce - this sauce was made for Air Fryer chicken wings but you can make the sauce in advance and baste the wings with the sauce before broiling them.