Place trivet in the Instant Pot insert. Add 1 cup of water to the bottom of it.
In a small bowl, whisk together brown sugar, cayenne, garlic powder, paprika, salt and pepper. Set aside.
Trim chicken wings if needed (see note), sprinkle with spice mix and rub it in with your fingers. Arrange chicken wings on the trivet. Close the IP lid, set the valve to "sealing" position and make sure the IP is set to high pressure. Press "manual" setting and adjust timer to 5 minutes. The IP will beep after a few seconds and start coming to pressure.
Once done, the pressure cooker will beep. Press "cancel/off" button. Let the IP release pressure naturally for 10 minutes. Then, flip the valve to "venting" position and release any remaining pressure. Carefully open the lid away from your face. Remove chicken wings and place on a plate or in bowl.
Pour BBQ sauce over chicken wings. Toss gently to coat.
To finish off in the oven: arrange chicken wings on aluminum foil lined baking sheet. Place under broiler and broil for 2 to 5 minutes or until the skin looks caramelized. Remove from oven, let cool and serve.
To finish off on a grill: place sauce coated chicken wings on grill, over the fire, and cook until the sauce is caramelized, flipping over as needed. Remove, let cool and serve.
If you buy chicken wings whole, you need to trim them. A chicken wing consists of three parts: a wing tip, the wingette and the drumette. First locate the joint between the tip and the middle part of the wing. Cut through to separate. Discard tips or use to make chicken stock. Next, locate the joint between the drumette and the middle part of the wing and cut through. Now you have two pieces of the wing to use.