Place 2 cups of water into the steel inner pot, then place a steamer basket inside. Place the wings in the steamer basket. Secure the lid, close the pressure valve and cook for 10 minutes at high pressure. Quick release. Use tongs to place the wings on a paper- towel lined plate and pat them dry.
Preheat the oven to 425°F. Prepare a large foil-lined pan and then place a wire rack on top of the pan. Set aside.
Prepare the tandoori wing sauce by combining all of the remaining ingredients together in a large bowl. Set aside.
Put the wings in the large bowl with the wing sauce and toss, then place them onto the wire rack sitting on top of the foil-lined sheet pan.
Bake the wings at 425°F for 5 minutes. Then take the wings out of the oven. Using a basting brush, add more sauce onto the wings. Place the wings back into the oven for an additional 10 minutes or until the skin is crisp to your liking.