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jamesl
Dry baked wings is my go-to as well. I do them on a rack so the rendered fat drips away. I prefer them this way to fried. Crispier innit. The baking soda kinda puffs up the skin to make them even crunchier.
Also, when I do buffalo wings, (which is probably every couple of months (always when the missus is out so I can enjoy them in peace withot someone giving me the side-eye as I inhale them) I do the hot sauce in one bowl, the blue cheese in the other. Then it's dip-dip-eat. That way you keep the crunch of the wing and can balance how much of each sauce you want on each bite. An your hands don't get covered in sauce. Triple win.
^^Both of those flavourings sound amazing. Got some ready for tonight, gonna try both of your methods!