I cook all my chicken 300+ degrees so the skin gets nice and crispy. I have found that anything lower than 300 degrees your skin will start getting more rubbery than crispy.
Chicken is done at 165 degrees IT. Some don't like the texture of wings at 165IT, I am one of them. I actually prefer my wings at 170-175IT. It is a little bit drier than at 165IT and has a nice crispiness to it, and the meat is closer to fried wings consistency.
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*