In a large bowl, put 3 lbs chicken wings with garlic, ginger, chili flakes, apple cider vinegar, mirin, tamari, and sesame oil. Mix together so that sauce sticks to wings. Vacuum seal wings with marinade and let sit in fridge from 4 hours to overnight.

Set Sous-vide machine to147°F.

Once water gets to temp, place bags with wings in the water bath for 2 hours and 15 minutes.

Remove wings from bag, reserving liquid, and place wings on paper towels to dry.

Pour reserved liquid into saucepan and add sugar and black pepper to taste. Reduce on medium heat until thickened, approx. 6-8 minutes.

For grilling, set the Big Green Egg to 350°F direct and grill wings on each side for 3 minutes.

Remove wings from heat and toss in reduction.