When done cooking, allow pressure to naturally release for 10 minutes, then do a quick release for any remaining steam. Carefully remove lid and transfer wings to a large bowl. Set aside until just cool enough to handle.
Spray rack vigorously with cooking spray to eep the wings from sticking to the rack.
Transfer the wings to the wire rack on the prepared baking sheet.
Brush with 1/2 of sauce
Place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.
Remove baking sheet from oven.
Brush again with desired amount of sauce to finish the wings off.
Serve with ranch and celery (if desired)