Preparation / Directions:
The trick to making truly awesome wings (crispy on the outside, moist and fall-off-the-bone tender on the inside) is to use a pressurized deep-fat fryer (or "broaster"). You must deep fry the wings without pressure until they are brown and crispy, then close the lid and pressure-fry for an additional 10 minutes (total cooking time is about 15-20 minutes). KFC and other restaurants all use commercial broasting units; residential models are hard to come by. Mine is about 20 years old and is made by Wear-Ever (it's called a "Chicken Bucket"). Do not use a standard pressure cooker as they are designed for cooking with water/steam and cook at lower temperatures and higher pressures. Broasters cook at higher temps and lower pressure.
Remove the wings from the fryer, drain on a paper towel, toss in the sauce mixture to completely coat, and serve with fresh bluecheese dressing (Marie's brand is good), celery, carrot sticks, and fine beer. They'll be the best wings you eve