Buffalo Chicken Wings

Coat the chicken wings with olive oil and one teaspoon of salt.

Add 1 cup of water to the cooker, place the trivet and a steamer basket in the cooker.

If the chicken wings are still whole, separate each into two by slicing through the skin to the joint, then bending the wing joint backwards and slicing apart.

Place the chicken wings evenly spaced on the steamer basket – standing them up on their ends vertically if needed. Close the lid and set the valve to the pressure position. Pressure cook on HIGH for 8 minutes. If using an electric cooker, pressure cook on HIGH for 10 minutes.

While the chicken is cooking, prepare a large bowl with hot sauce, honey, tomato puree, and remaining salt. Mix the contents of the bowl well with a fork until the honey has completely dissolved.

When time is up, release the pressure and open the lid. Remove the chicken and tumble into the bowl, cover well.

Place wings on a parchment-covered baking sheet and cover with any remaining sauce. Slide under the broiler for about 5 minutes – or until brown and crispy.