Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a Ziploc bag. In a small bowl, mix together the soy sauce, vinegar (or citrus), the ginger and garlic, and lemon juice. Pour into Ziploc, massage gently to coat. Place the bag in a container and refrigerate for 1 to 2 hours and up to overnight.

When ready to cook, mix glaze ingredients in a small bowl and set aside.

Instant Pot Directions:

Add one cup of water to the bottom of the Instant Pot. Add the rack that comes with your IP. Add wings and drummers, taking care to layer and if possible, keep off the side of the Instant Pot.

Seal and set for High Pressure, five minutes. Let release naturally for 10 minutes, then release any remaining pressure manually.

To finish in oven:

While the Instant Pot is releasing, line a baking sheet with foil (for easy clean up) and set a rack on top of the sheet tray. Set the oven to broil, arranging the oven rack about six inches from the heating element. Pat the chicken dry if needed and brush with the glaze. Arrange on the rack, drummettes towards the outside of the rack with the thickest part near the edges, the rest of the chicken in the center. Broil for about 5 minutes, brushing a second time with the glaze at the three-minute mark. Remove the chicken, turn over, baste the (now) top side of the wings and drummettes with a little glaze. Again, broil for about 5 minutes total, brushing again at the three-minute mark.

When broiling, watch closely; ovens can vary in temperature. Broil until golden brown with some caramelized spots.

To finish on grill:

While the Instant Pot is releasing, heat grill to medium-high if using gas; if using charcoal, prepare and start grill when the chicken goes in the instant pot. Remove the wings from the Instant Pot, pat dry if needed. Add the chicken to the rack, brush with glaze, then turn over so the glazed side is down. Brush the top side. Turn over once the bottom side is golden and caramelized in spots and continue to grill until the second side is caramelized and browned in spots. Use your judgment as to whether or not you can add a second layer of glaze.

Oven Directions:

Preheat oven to 400 degrees F. Line a baking sheet with foil (for easy clean up) and set a rack on top of the sheet tray.

Pat the chicken dry and arrange on the rack, drummettes towards the outside of the rack with the thickest part near the edges, the rest of the chicken in the center.

Bake for about 15 minutes, then remove the chicken and lightly baste the chicken with the glaze, turn and baste the top side. Place the chicken back in the oven for 10 minutes.

Remove the chicken again (and set the oven to broil, arranging a rack about six inches from the heating element) and baste the tops of the chicken pieces one more time. Place in the oven and broil for about 4 minutes. Remove the chicken again, turn over, baste the (now) top side and broil for an additional 4 minutes.

When broiling, watch closely; ovens can vary in temperature. Broil until golden brown with some caramelized spots.