Sprinkle wings with 1/2 teaspoon of garlic powder, reserving the other half for the sauce. Then season with salt and pepper, to taste.
Place the metal trivet inside the Instant Pot and add 1 cup of water. Arrange the seasoned chicken 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 are cooking, whisk the Frank's Red Hot Sauce, melted butter, and remaining garlic powder in a medium-sized bowl until well combined. Set aside.
When the wings are done cooking, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam. Carefully, remove the lid and transfer the wings to a large mixing bowl. Set aside to cool a bit.
Meanwhile, position the oven rack to the top position and pre-heat the broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a cooling rack on top. Alternatively, use a bacon pan and spray with non-stick spray for easier cleanup. Set aside.
Pour 1/3 of the buffalo sauce over the wings in the mixing bowl and toss to combine. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3 to 4 minutes or until the wings get crispy and golden brown. Turn the wings and repeat, keeping an eye on the color and crispiness!
Remove the wings from the baking sheet and toss with half the remaining buffalo wings sauce.
Serve immediately with celery sticks and the remaining sauce for dipping! Enjoy!