Pressure-Cooker Cranberry Hot Wings

Directions

1. Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through 2 wing joints; discard wing tips. Place wing pieces in a 6-qt. electric pressure cooker; sprinkle with salt. Pour cranberry mixture over top. Lock lid; close pressure-release valve. Adjust pressure to high for 10 minutes. Quick-release pressure.
2. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler. Meanwhile, skim fat from cooking juices in pressure cooker. Select saute setting and adjust for low heat. Bring juices to a boil; cook, stirring occasionally, until mixture is reduced by half, 20-25 minutes. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until glaze is thickened, 1-2 minutes.
3. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.