General tips
The single biggest wing mistake is not drying them obsessively after the bath. Wet skin can't crisp, and sous vide wings come out wetter than raw ones. Pat with paper towels, then leave them on a wire rack in the fridge for an hour. Bone dry is the goal.
Two-step finishing is the secret to restaurant wings. Sous vide at 158°F for 2–3 h to render the fat and break down connective tissue, then deep fry at 425°F (or convection oven) for 8 min until the skin shatters. Skip step two and they're soggy.
Toss the wings in the buffalo sauce hot, in a metal bowl, away from the heat. The residual heat melts the butter into the hot sauce and creates an emulsion that clings to the wings. Mix the sauce in a cool bowl and it separates immediately.
Use real Frank's RedHot, not generic hot sauce. The acid and salt levels are calibrated for buffalo wings, and substitutes always taste off. The original Anchor Bar recipe is one bottle of Frank's plus one stick of butter. That's it.
Anti-tip: don't bake on a baking sheet. The wings sit in their own rendered fat and steam from the bottom, which kills any chance of crispy skin. Always use a wire rack, fryer, or air fryer so air circulates underneath.
Tender Wings tips
Dry wings thoroughly before crisping for maximum crispiness
Use high heat (425°–450°F oven or 375°F fryer)
Toss in sauce immediately after crisping