Pressure Cooker Sesame Wings

I tried this back in January.  While it did turn out pretty good, it wasn't stellar--I'd go 8/10. Probably needed to boil sauce down more and it definitely needed salt added--but this could also be because I used reduced sodium soy sauce. Wings didn't come out as crispy as expected after broiling, either.  When I broiled on cookie sheet lined with aluminum foil, they got sticky towards end.  If you try it and end up with suggestions for improvement, please comment!

Original recipe from book borrowed from library: The Great Big Pressure Cooker Book by Weinstein & Scarbrough

Ingredients:

1/4 c. soy sauce (I used reduced sodium; I think this may be why they weren't salty enough?)
1/4 c. Chardonnay or other dry white wine (I used Barefoot brand)
2 T. sugar
2 T. light brown sugar (packed)
2 T. toasted sesame oil
1 T. minced fresh ginger
1 T. sesame seeds
3 lbs. chicken wings (wingettes and/or drumettes)

Directions:

1. In the pot of the pressure cooker, whisk together all the ingredients except the chicken wings.

2. Add the chicken wings; toss until well coated in the sauce.

3. Lock the lid onto the cooker.  Set for "poultry" with 10 minutes of "cook time".

4. When the time finishes, unplug cooker and use the quick-release method to normalize the pressure.

5. While pressure is normalizing, turn on oven broiler to HI and line a rimmed baking sheet with aluminum foil.

6. Once the pressure has normalized, unlock and open the cooker.  Using tongs or a slotted spoon, transfer the wings to the prepared baking sheet.  Broil wings for 6 min, then flip and broil for additional 6 min.

7. Meanwhile, leave lid open on pressure cooker and plug back in.  Set to "sauté/simmer" and let sauce boil while wings are crisping in oven.

8. After wings have finished broiling, pour the sauce over them to coat.  Serve and enjoy!