On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying?
I believe you are referring to this article? https://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html

Funny enough, I was reading this yesterday. And if you go through the end, Kenji gives a very scientific explanation on how double-frying your wings can make them more crispy.

Basically, frying first in a 250°F will melt the colagen in the skin, transforming into a gelatin and adding a ton of moisture and juiciness. Then, frying into a 400ºF oil will dehydrate the skin, making it crispy.