Teriyaki Chicken Wings

Name: Teriyaki Chicken Wings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry; salt & freshly ground black pepper; olive oil; 1 leaf 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; 5 garlic cloves, halved; 2 inches piece fresh ginger, smashed with the side of a large knife

Submitted by Air Force Mama

"Adapted from Tyler Florence"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 12

ingredients

Wings
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
salt & freshly ground black pepper
olive oil
1 leaf 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
5 garlic cloves, halved
2 inches piece fresh ginger, smashed with the side of a large knife

directions

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.