Restaurant Type Chicken Wings

I LOVE Chicken wings!!!! Been to several "Happy Hours" here and there where Ch. W.'s are a favorite fare. They are always tender and falling off the bone done. HOW do they get it to be that way?
I know that if you buy the wings in those BIG bags in the freezer section, there is a lot of salt and water added to them--something like 450mgs of Sodium per 3 little pieces! Don't want to go that route!

Are they pre-cooked? Steamed? Pressure cooked? and then baked with all the sauces on them?

When I make wings at home, they are good, but not like in restaurants. They are drier and chewier.
I have 2 big packs of fresh wings in my freezer now asking to be cooked.....If I could do them like when eating out, it would be a great dish to take to a party.

Anyone????

Thanks, Gita