Name: Teriyaki Chicken Wings
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 cocktail servings
Cuisine: asian
Ingredients: 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry; Salt and freshly ground black pepper; Olive oil; 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned; Leaves from 1/2 bunch fresh cilantro, chopped; 1 cup low-sodium soy sauce; 1 cup grapefruit juice; 1/4 cup hoisin sauce; 1/4 cup ketchup; 3 tablespoons rice wine vinegar; 1/4 cup brown sugar; 1 fresh, hot red chile, halved; 5 garlic cloves, halved; 2-inch piece fresh ginger, smashed with the side of a large knife

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Teriyaki Chicken Wings

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