Can i dry brine(baking soda/powder) and then wet brine afterwards chicken wings?

I want to double up on the crispy skin from the dry brine w/ the baking soda method and then use the wet brine to add back the juiciness. I plan to do the dry brine first overnight, then do a wet for another 12hrs or so. Then maybe parboil the chicken wings for 8-10min, let them dry for a good 30 min afterwards, then bake and sauce them, finishing off on the grill. Thoughts?

bon appetit