Teriyaki Chicken Wings
soy sauce, grapefruit juice, chicken wings, hoisin sauce, ketchup, vinegar, brown sugar, garlic, sesame, ginger, cilantro
Ingredients
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 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 for Teriyaki Chicken Wings Recipe
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.
Read the full directions on Food Network
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Servings
12 cocktail servings
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