During the last few months, I've completed every test imaginable.
I even did tests that I knew would amount to nothing such as pressure frying etc.
I can confirm, that my best result is sous vide for 4 hours, 3 mins at 190c (not brined). I tried every brine possible and baking soda soak imaginable.
I can confirm that the best wing, is indeed not brined.
Now, I know I haven't exactly invented the wheel here. I'm just repeating Jacob's words. However, the substance to my words lie in the fact that I've done so many tests.
So if anyone want's advice on what to do, ask Jacob.
If anyone want's advice on what not to do, ask Josh.