I made chicken wings this weekend. I sous vided them the night before, just light seasoning and garlic salt, then put them the sous vide machine at 160deg F for about 2 hours.
Then there is this key step. Take them out of the bags, dry them off a bit, but put them on a rack and leave them dry overnight, at least for 8 hours.
With this weekend's temperatures, it was easy to put them on a rack, covered in a box on a table on my deck.
Then crank up the fryer, to about 380deg F for no more than 5 minutes. Crispy, still tender inside. Sauce accordingly.
I make a homemade Buffalo sauce using my homemade hot sauce.