It is my son's birthday and he loves the wings I make for him (using Buffalo wing sauce). He doesn't like the sauce on his wings to be "wet" so, I typically fry the wings, coat them in sauce, then put them in a 400 oven for 15-20 minutes to allow the sauce to absorb into the skin to some extent. This method is fine when I am only making wings for 4. Tonight I will be making wings for 8 teenage boys. I use a compact Cuisinart deep fryer so I can only fry 6-8 wings at a time. Does anyone know of a method for baking wings (with sauce) that produces a crispy crust? I have tried the method before that calls for tossing the wings in baking powder then cooking low/high and was impressed with the truly crisp skin. But when I added the sauce, then tried to bake the sauce into the super crispy skin, the "crispy skin" turned to soggy mush. Any recipe I find calls for baking the wings, then tossing with sauce - not the desired effect for my son.