Just to be clear, brine and marinade would be two different things. A brine is "mostly" to add moisture using water and salt and some flavor if you add stuff to the brine. A marinade usually will also add some moisture but is mostly for flavoring. I just wanted to make sure everyone that was giving you advice was clear on what you were asking.
I will put in another vote for brining. You can add a bunch of red pepper flake or some tobasco to the brine (account for the salt in the tobasco) and impart a little heat for hot wings. I have also done them with a bunch of garlic powder and some sage in the brine for some garlic wings. Good stuff.
is done all the way = isn't done all the way?
With chicken I do make sure it is done all the way, but that doesn't mean it has to be dry... especially with a good soak in a brine. Even without it doesn't need to be dry. IMHE