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Crispy-outside, tender-inside, homemade chicken wings in two hours. Need we say more?Okay, fine: These wings are ridiculously easy to prepare. Pressure-cooking tenderizes the meat very quickly, and a dusting of cornstarch before deep-frying keeps the outside crispy. We finish ours with Frank’s RedHot Buffalo Wing Sauce (Ben’s favorite), but you can use any sauce you like. (Teriyaki? Mustard sauce? Sriracha?) Whip these up in time for the Sunday game, and you’ll have lots of happy guests, whether the Seahawks win or lose.PSST: If you don’t have a pressure cooker, don’t fret. Braise the chicken wings in a covered pot with a splash of water or chicken stock for about three hours, and then start from Step 3.