OK, here’s the magical wings recipe:
I had to transcribe it from this video:
I do suggest watching the video once. They show how to load the pressure cooker, and how to prep the wings if you are unable to get 'em pre-trimmed.
You can freeze the wings after the pressure cooker step and fry them direct from frozen. You can also keep the fried wings in a warm oven while you make a big pile of 'em, then sauce them in batches for serving. It’s very flexible and great for entertaining. I liked this technique so much I bought a pressure canner, which I can use for canning OR cooking like 60 wings at a time. 
As to sauce, lots of approaches. I am perfectly happy with about 1 cup Franks, 1 quarter stick butter, and a tablespoon or so of vinegar.
Enjoy and spread the Gospel of the Crispy Wing.