Your chicken looks great! I think it's worth the trouble to try and get crisp skin on wings. That's a big part of the wing experience, so finish those on the grill or under the broiler. I think the rest of the skin renders out too much fat during smoking to allow for good skin crisping after the fact, so even though I like poultry skin, mine goes to the dog. She's gotta eat too. Since you have a D model I think you should try smoking a chicken or turkey at 325 or 350, and see what you think. Everyone has different tastes. My #1 only goes up to 250, and for me personally, the meat is so much better, tastier and moister than an oven roasted bird (done at 325), that I don't think I would smoke at a higher temp just for crisp skin, even if I could.