Using sous vide to cook your chicken wings helps eliminate most of the guess work, always resulting in perfectly cooked chicken. This is very important because no one wants to serve undercooked chicken at a party. The other benefit to having pre-cooked wings is that the frying process is just used to crisp the skin, so it can be done at a hotter temperature, resulting in a crispier wing.

This recipes calls for the wings to be cooked at 65.5°C (150°F) for 2 to 5 hours but anything between 64.4°C to 68.8°C (148°F to 156°F) will result in very tender chicken. For dryer, but even more tender, wings you can cook them at 71°C to 76.6°C (160°F to 170°F) for 4 to 12 hours. After the sous vide process is done you can also chill the wings in an ice bath and store them in the refrigerator or freezer if you'd like and then fry them just before the party starts.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.