@rofsjan
8 months ago (edited)Thank you. 1. 250°F (121 °C) for 20 minutes. < let it chill for about 15 minutes> 2. 400°F (204 °C) for 8 minutes.
May I recommend one change? Try 50/50 corn starch and flour for the dredge, and also 100% corn starch. See if that doesn't work better. Corn starch makes a crispier crust, though I've heard it disputed whether it is better to do all cornstarch or 50/50. Oh, and one more thing: try blanching the wings in boiling water for a minute before drying it off and building the crust. This causes the skin to contract and does something weird where it causes more of the fat to render out, causing the skin to get crispy.