Chinese roasted five spice chicken

I finally tried the Chinese roast chicken recipe from here. Based on the recipe by Rasa Malaysia, I finally found the Chinese roast chicken of my childhood. I always thought it had to do with a certain rub that my maids used to use, but I found that this recipe recreates the taste equally faithfully. The only problem lies with my technique, which differs from Rasa Malaysia because I'm impatient and don't have the time to let the chicken skin dry. I also compensated by mopping up excess moisture with paper towels and using a higher temperature, but it doesn't seem to have worked. But I guess there are no shortcuts to success, and next time I'll try to follow it more faithfully. The following is my recipe, not hers but is certainly based on hers.

Chinese roast chicken, served with over roasted vegetables

Ingredients
Marinade
1 kg drumsticks, cleaned
2 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp Chinese wine
1 tsp five spice
1/4 tsp salt
1 tbsp crushed garlic
1 tbsp crushed ginger
1 1/2 tbsp honey
1 tsp sesame oil

Coating
1 tbsp white rice vinegar
1/2 tsp honey
1 tbsp rice wine

Method
1) Marinate the chicken thighs in the marinade, preferably overnight.
2) Scald the chicken thighs with boiling water. This washes the marinade off the skin. Drain and blot dry wtih paper towels. (next time, I'll also let it air dry for about an hour in the fridge, uncovered).
3) Coat the skin the the marinade. Leave it to dry for about 3 hours. (I only did 1/2 hour! Next time I'll leave it for the required 3 hours, in the fridge)
4) Roast at 220 deg C for 20 minutes, turning halfway. Turn down the temperature to 180 deg C and roast for another 25 minutes, or 200 deg C for another 20 minutes if you're impatient. Naturally, the longer and the lower the temperature, the more succulent your chicken will be.
5) Rest the chicken for about 10 to 15 minutes, covered under an aluminium foil before serving.

Updated: i tried the full recipe, with skin airing for half then the 3 hours and using the same 220 then 200 deg C roasting ... The skin was crispy but still not for long, and the meat was a bit too dry.