There is a pressure cooker recipe also on serious eats that I make several times a year. Looks like different proportions. This pressure cooker recipe is damn close to what I get in Colorado when I'm there. They use hatch chile peppers in CO though. Pressure cooker recipe might save you time and oven space.
Menu for tomorrow is the serious eats oven-fried wings two ways, classic buffalo and szechuan peppers, guacamole, serious eats charred salsa verde, and pigs in a blanket. Was debating adding another dish like nachos or chili or something, but I'm trying to scale back because I overdo it every year. I'll probably have the dips ready before game time, the pigs coming out in the first half, and the wings coming out about half time.
Made 2x fried wings too many times lately. Going back to the spicy sriracha wings from foodandwine. That recipe is gold. I still have people that have tried them asking when they can come over and have them again. Thx OOT for that recipe! Was a few years ago.