How to Sous Vide Chicken Wings?
The FDA recommends cooking poultry for 15 seconds at 74°C/165 °F

This though, is a ridiculously high temperature. The food safety of chicken and turkey has long been a subject of concern because poultry can harbor Salmonella and other pathogens. There is a big gap, however, between the best scientific information on safe cooking temperatures for poultry and official guidelines for cooking poultry published by the U.S. Food and Drug Administration. Scientific research as of 2010, finds that poultry meat is safe to eat when cooked to 60 °C / 140 °F and held at that temperature for 20 minutes; shorter holding times are sufficient at higher temperatures.

For best bets, The Modernist Cuisine recommends cooking chicken wings sous vide at 65 °C / 150 °F  for 1 hour. 



You mentioned that your current method experiences a loss of weight and hold?

It's recommended to brine wings in an alkaline salt solution before cooking sous vide. This technique - similar to that traditionally used in Kung Poa chicken - will tenderize the meat and enhances Maillard reactions (the crisping and browning).

Brine solution:

| Ingredient  | Weight | Volume          | Scaling |
|-------------|--------|-----------------|---------|
| Water       | 500g   | 500 mL / 2 cups | 50%     |
| Salt        | 35g    | 3.5 Tbsp        | 3.5%    |
| Baking Soda | 5g     | 1 tsp           | 0.5%    |
|-------------|--------|-----------------|---------|
| Wings       | 1kg    | 20 - 24 pieces  | 100%    |  


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Procedure:


Stir together to make brine.
Combine brine and chicken in a zip-top bag. Refrigerate for 3 hours.
Preheat water bath to 65C
Drain wings. Pat dry with towel.
Place wings, single layer in a new zip-top bag. Remove air. Cook sous vide for 1 hour.
Remove chicken. Pat dry.  


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From here you can season and fry your wings as you have been.
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References:
FDA Food Code: 3-401.11
Modernist Cuisine at Home: Page 245, 249, XXV