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Equal parts salt, baking powder and baking soda is what I use. Overnight fridge works best IME but you can't always plan that far ahead. I wil have to try your lower temp approach though.
Top tip - any hot sauce mixed 1:1 with melted butter will work. Frank's is a bit meh for me so I use 1 part Frank's, 1 part Sriracha or El Yucateto to 2 parts melted butter. Also - Ranch > Blue Cheese.
Aroogah
Quiet round here lately.
I had the place to myself last night so I did what I alway do which is buffalo wings and whisky. Think i've finally cracked the crisp. A teaspoon of baking soda in the seasoned flour, a couple of hours in the fridge before baking on a wire rack on a low-ish heat (150c) for an hour or so (wasn't really watching the clock because whisky) before cranking to 200 for the last 20 mins. Perfectly fall-off-the-bone with loads of crunch.
Also i've gone to a double dip system with the dry wings in a big bowl, the hot sauce in one small bowl and the blue cheese dip in another. Not only does that mean the wings stay perfectly crispy, but it means you can decide exactly how much hot sauce you want on each bite AND it means you don't get covered in sauce when you eat.
Absolutely banging. No pics because whisky.
*burp.