Sprinkle the wings with garlic powder and season with salt and black pepper, to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange the seasoned wings on top of the trivet before securing the cover in place. Switch the vent to “Sealing” and adjust the “Manual” setting to 8 minutes.

While the wings cook, whisk Frank’s hot sauce, melted butter, and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.

When the cooking time has ended, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove the lid and transfer the wings to a large bowl. Set aside until just cool enough to handle.

Meanwhile, preheat the broiler (grill) to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set it aside.

Pour ⅓ of the buffalo sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.

Remove the baking sheet from the oven and toss the wings with half of the remaining buffalo sauce. Serve immediately with sliced celery and the remaining sauce on the side for dipping. Enjoy!