Question about wings: 15 minutes at 400 or 25 minutes at 350?

I have been messing with chicken wings in my air fryer for a few months now and I keep going back and forth on the temp. Side one says blast them at 400 for 15 minutes to get that crispy skin, but mine came out dry twice. Side two says go low at 350 for 25 minutes so the inside stays juicy, but then the skin was kind of rubbery. I did 2 pounds of wings Saturday for the game and tried the 400 route again, tossing them in baking powder first like some folks here suggested. They were crunchy on the outside but the meat was a little tight, nothing like the ones I get at the place on 5th street. So what is it, high heat or low and slow? And does the baking powder trick change your answer?