Pat dry with paper towels if using fresh chicken. Place wings/drumettes in the pressure cooker.
In a small bowl whisk together ketchup, vinegars, liquid smoke, Worcestershire sauce, sugar, mustard, chili powder, cumin and cayenne powder. Pour over chicken.
Place lid on and switch vent closed. Cook in manual mode, high pressure for 10-12 minutes (see notes). Once timer beeps carefully release the pressure.
Remove chicken pieces and place on a baking sheet.
Reset pressure cooker to saute mode and let sauce cook down for about 10 minutes. To thicken (optional) in a small bowl whisk together arrowroot with 1 tablespoon of cold water. Whisk into sauce and cook until thickened (about 5 minutes). With a basting brush add sauce to chicken wings. Broil for about 5 minutes. Repeat on each side. Serve with blue cheese dressing.
You can use ice glazed chicken for this recipe. Cook for 12 minutes. For fresh chicken cook for 10 minutes.