After the chicken wings have been trimmed and separated, pat dry and place in a medium bowl.
Sprinkle seasoned salt liberally over wings and toss until covered.
Place a trivet in the Instant Pot.
Pour 1/2 cup cold water in the pot. (see recipe notes about using 1/2 cup water vs. 1 cup)
Place the seasoned wings in Instant Pot or other tabletop electric pressure cooker, on the trivet.
For Instant Pot - Secure and lock the lid of the Instant Pot and turn the pressure to SEALING function. Select MANUAL or PRESSURE COOK operation and the pressure should automatically show as HIGH. Using the + or - button, select 5 minutes pressure cooking time. The Instant Pot will indicate as ON while the pressure is being built to the appropriate level, typically taking about 10 minutes for pressure to rise. Indicator will switch to 5 once the pressure is ready and will count down from there.
Meanwhile, set your oven on Broil (High) and place the oven rack one above center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of the foil-lined sheet. Spray the cooling rack with nonstick cooking spray. Set the sheet aside while the wings cook in pressure cooker.
Once the wings have finished cooking in the pressure cooker, let pressure release naturally for 5 minutes, then turn the knob to the Venting position to release any additional steam. Remove lid.
Place the wings in a large bowl and pour half of the sauce over the wings. Using a large spoon, toss the wings until all are covered with sauce.
Arrange the wings on the wire rack and place in oven. Vent door and broil on each side until desired crispness is reached, 5 to 10 minutes. (You may want to rotate the sheet 1/2 way when turning the wings on second side)
Remove wings from the oven when they're as crisp as you'd like. Place wings back in the bowl, pour remaining sauce over the wings, toss to coat.
Serve immediately with blue cheese dip, ranch dip, or as is. Accompany with carrot sticks, celery sticks, red pepper slices, etc. if desired.