Terriyaki Chicken Wings

[Guest guest]

Teriyaki Chicken 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 seed, toasted in a skillet over medium heat until lightly brown

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 pieces fresh ginger, smashed with the side of a large knife

Preheat oven to 400 digress. 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 get 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.