Chicken wings in oyster sauce sous vide

For the marinade, finely chop garlic (2 cloves) and ginger (a piece), then add erythritol (1/2 tbsp), oyster sauce (50 ml), and soy sauce (2 tbsp), as well as Thai chili sauce (optional).

If you chose chili pepper instead of chili sauce, it should be chopped beforehand.

Mix all the ingredients thoroughly.

Next, cut each wing (600 g) into three parts, place the meaty parts of the chicken wings in the marinade, and mix well.

The tips can be set aside for later use in broth.

Pack the wings in a vacuum bag and cook them sous-vide at 70 degrees for 2 hours.

After the cooking time is completed, remove the wings from the packaging and pat them dry.

Strain the marinade, reduce it to 2-3 tbsp, and until it reaches a sticky, thick consistency.

Quickly fry the wings in a hot pan until golden brown.

Before serving, brush the wings with the reduced sauce and garnish with finely chopped green onions and sesame seeds (1 tsp), or chopped cashews, previously roasted in a dry pan.