1 tsp smoked paprika

1 tsp garlic powder

1 tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

2lbs (1kg) skin-on chicken drumettes

FOR THE SAUCE

²⁄₃ cup no-sugar-added tomato sauce

1 tbsp tomato paste

1¹⁄₂ tbsp erythritol granular sweetener

1 tbsp apple cider vinegar

1¹⁄₂ tsp liquid smoke

¹⁄₂ tbsp Worcestershire sauce

1 tbsp butter, melted

¹⁄₂ tsp molasses

¹⁄₂ tsp garlic powder

¹⁄₂ tsp fine grind sea salt

¹⁄₂ tsp onion powder

1 Combine all the sauce ingredients in a small saucepan placed over medium heat. Cook, stirring continuously, until the butter is melted. Cover the pan, reduce the heat to low and simmer for 4 minutes, and then remove the pan from the heat. Set aside.

2 In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper. Mix until well combined.

3 Add the drumettes to a large bowl and then add the spice mixture. Using a large spoon, toss the chicken to coat in the spices.

4 Place the steam rack in the inner pot and add ¹⁄₂ cup water to the bottom of the pot. Place the seasoned drumettes on top of the rack.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 5 minutes.

6 While chicken is cooking, line a large baking sheet with aluminum foil and spray with nonstick coconut oil spray. Preheat the oven broiler to 550°F (288°C).

7 When the cook time for the chicken is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

8 Open the lid and transfer the drumettes to a large bowl. Pour half the barbeque sauce over the chicken. Using a large spoon, toss the drumettes to coat in sauce.

9 Transfer the drumettes to the foil-lined baking sheet and place the baking sheet on a rack positioned just above the center of the oven. Leaving the oven door slightly open to vent, broil the drumettes for 10 minutes, flipping the them halfway through the cook time.

10 Remove the drumettes from oven and place them in the bowl with the sauce. Pour the remaining barbecue sauce over top and toss again to coat. Transfer to a serving platter. Serve warm.

tip To make this recipe dairy-free, substitute 1 tbsp avocado oil for the butter in the sauce.