Buffalo Chicken Wings

In a large bowl, combine Buffalo sauce, barbecue sauce and Worcestershire sauce, stirring well. Add wings, tossing to fully coat in sauce. Add 1 cup hot water to the inner pot and place a steamer basket in the pot (see tip). Arrange chicken wings in the steamer basket with as much of their surface exposed as possible. Set the remaining sauce aside. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 6 minutes. Meanwhile, preheat broiler, with rack set 4 inches from the heat. Line a rimmed baking sheet with foil and set a wire rack on top. When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The juices should run clear when the chicken is pierced. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Using tongs, transfer wings to rack on prepared baking sheet. Pour out water and rinse inner pot. Set your Instant Pot to Sauté on Normal. Add the reserved sauce and cook, stirring often, for about 5 minutes or until thickened as desired. Meanwhile, broil wings, turning once, for 3 to 4 minutes or until browned to your liking. Transfer wings to a serving platter and drizzle or brush some of the sauce on top. Serve the remaining sauce and dressing on the side for dipping.