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Category: Wings
Prep Time: Cook Time: Total Time:
Wings
2 dozen chicken wings, about 3 1/4 lbs, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tbsp 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 tbsp rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chili, halved
5 garlic cloves, halved
2 inch piece fresh ginger, smashed with the side of a large knife
Preheat the oven to 400. 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.
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TERIYAKI CHICKEN WINGS
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Category: Wings
Prep Time: Cook Time: Total Time:
Wings
2 dozen chicken wings, about 3 1/4 lbs, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tbsp 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 tbsp rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chili, halved
5 garlic cloves, halved
2 inch piece fresh ginger, smashed with the side of a large knife
Preheat the oven to 400. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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