- 4 lb chicken wings, fat trimmed
- 1/4 cup taco seasoning mix, such as Dion brand
- 1/2 cup cold water
- 1/4 cup barbecue sauce
- 1/2 cup hot sauce, such as Frank's Wing Sauce
- 1/4 cup (1/2 stick) melted butter
- Harmons Ranch Dip
Pat wings dry and place in a medium bowl.
Sprinkle seasoning mix over wings and toss until covered.
Place a trivet in a pressure cooker. Add water and wings to pot. Secure and lock lid and set pressure to high for 5 minutes.
Preheat oven to broil and place oven rack one above center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of sheet. Spray cooling rack with nonstick cooking spray.
Let pressure release naturally for 10 minutes, then turn knob to venting position to release any additional steam. Remove lid and transfer wings to a large bowl and pour half of sauce over wings and toss until covered.
Arrange wings on prepared rack and place in oven. Vent door and broil on each side until desired crispness, 5-10 minutes. Transfer wings back to bowl, pour remaining sauce over wings, and toss to coat.
Serve with Harmons Ranch Dip, carrot sticks, celery sticks, red pepper slices, etc.