Just finished my first batch of wings in my Amerique. I have never eaten any poultry skin from my smokin' tex, it was always too rubbery and translucent. I set the Amerique to 300 degrees, no pre-heat, and put a dozen drummettes into the smoker seasoned with salt and pepper. After two hours I found the skin to be crisp but tough, more leathery than rubbery. Definitely edible.
A swarm of mosquitoes convinced me to crisp them up indoors in the convection oven rather than outdoors on the grill. I hit them with hot sauce, ran them about eight minutes at 400 degrees, then sauced them again. Some of the meat was a little mushy, probably overcooked them during the process. However, I can honestly say that I didn't miss the deep fryer one bit. Definitely worth trying again.