Teriyaki Chicken Wings

  • Level: Easy
  • Yield: 12 cocktail servings
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
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Ingredients

Wings:

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

Teriyaki Sauce:

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

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
Let's Get Cooking!

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108 Reviews

blueeyesdv

This is a fabulous recipe. I made mine with pineapple juice. It may be important to note that the juice you buy may be crucial for the sauce. Many juices contain a lot of water. I used the ones in the small cans that are 100% juice. It should also be noted that it took at least an hour for the sauce to cook down and thicken. But once it did, it was fabulous! The best part was the leftover sauce, which I put on some leftover shredded chicken breast.

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