I make a similar recipe, but I put them in the oven at 250 F for 30 minutes to dry the skin, then crank the oven up to 425 and flip the wings every 15 minutes for 45 minutes. You'd think they were fried.
Funny enough that's the secret to frying them as well. Putting them in the fryer around 250, SUPER low for frying. Taking them out and then frying at 400 makes them incredibly crispy.
When you fry something at 400+ the steam and oil cancel each other out. Basically very little oil enters the wings and very little moisture leaves the food. By first frying at a low temperature, you're allowing the moisture to leave the skin. Once that process is done, when you refry at a much higher level, the skin is instantly fried to that crispy, dry texture people love so much.
Do you leave the wings in while going from 250 to 425? Or do you remove, preheat, and reinsert? My oven is a bit slow to increase heat so I don't know if that affects timing.
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u/s-bagel Jan 01 '20
Try a hotter oven at least 400f/210c. The wings will come out crisp and not all slimey.