I don't have a deep fryer, but I can make some pretty good wings in the home oven. The one secret I do is, to steam the wings for 10 minutes. This renders out some of the fat in the wings, which keeps them from smoking in the oven. After I steam the wings, they go into the fridge for 30 minutes to cool down. After that, I put them on a baking sheet lined with non stick aluminum foil at 425 degrees. I cook them between 30 or 40 minutes, turning once through cooking. I then toss them in the wing sauce. The texture and taste is almost the same as deep frying. I know this take too long in a commercial setting, but is great for the football party.