Prepare chicken wings by separating drummettes from wingettes. Discard tips and remove excess fat and skin. Set aside.

 Make Spice Rub:

 In a small bowl, mix together garlic powder, kosher salt, black pepper, and smoked paprika. Sprinkle mixture evenly over chicken wings. Use hands to rub spice mix into the wings. Set aside.

 Makes Sauce:

Set Instant Pot to sauté setting. Add olive oil, onion, garlic, and fresno chili. Cook, stirring constantly for about 1-2 minutes or until onions and garlic begin to soften. Stir in honey, tomatoes paste, Montmorency Tart Cherry Concentrate, lime juice, frozen Montmorency Tart Cherries, and salt and pepper.

Cook stirring frequently for about 3-4 minutes or until sauce comes to a simmer and cherries soften. Taste and adjust salt and pepper seasoning as needed.

Add chicken wings to Instant Pot and stir to coat in sauce.

Place lid on Instant Pot and set valve to the sealing position. Cook on the poultry setting for 10 minutes. Allow Instant Pot to depressurize for 10 minutes naturally, then release remaining pressure with quick release.

Transfer chicken wings to a foil lined baking sheet with a wire rack. Broil on high for 3-5 minutes or until chicken wings are crispy. Watch carefully to avoid over broiling.

While chicken wings are boiling, return Instant pot to sauté setting. Add the corn starch slurry to the sauce and whisk until sauce is thickened. Serve chicken wings hot with the cherry bbq sauce.

Recipe courtesy of Emily Caruso, jellytoastblog.com