Season the chicken wings with salt and black pepper, to taste. Place the metal trivet inside your Instant Pot and add one cup of water. Arrange the seasoned wings on top of the trivet before securing the lid in place. Switch the vent to "Sealing" and set the "Manual" setting to 8 minutes.

While the chicken wings cook, prepare the honey garlic sauce by heating the soy sauce, sesame oil, honey, butter, fresh ginger, and garlic powder in a small saucepan over medium heat. Stirring frequently, cook until the butter is melted and the mixture is thoroughly combined. Remove from the heat and set aside.

When the cooking time on the Instant Pot is done, allow the pressure to release naturally for about 10 minutes, and then do a quick release. Remove the lid and transfer the chicken wings to a large mixing bowl. Set aside and allow to cool slightly.

While the chicken wings are cooling, position the top oven rack in the top position and pre-heat the broiler to high. Line a large, rimmed cookie sheet with aluminum foil and set a wire cooling rack on top or use a bacon pan. Spray with non-stick cooking spray for easy cleaning. Set aside.

Pout 1/3 of the honey garlic sauce on top of the chicken wings and toss to coat. Transfer the wings to the wire rack and place them under the preheated broiler for 3-4 minutes or until the wings start to get crispy and brown about 3-4 minutes.

Remove the chicken wings from the oven and turn the wings and repeat on the remaining side.

Once crispy and brown, toss the wings with half of the remaining sauce and sprinkle with sesame seeds.

Serve immediately with the remaining sauce on the side for dipping! Enjoy!