Shelly's Recipe

TERIYAKI CHICKEN WINGS

Category: Wings

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 soy sauce and grapefruit juice
1/4 cup brown sugar, hoisin sauce and ketchup
3 tablespoons rice wine vinegar
1 fresh, hot red chile, 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.