Prep 30 mins
Cook 1 hr
This is a Food Network recipe (Tyler Florence). My grandson absolutely loves these -- the cilantro adds to flavor. It's hard to tell how many it will serve -- if my grandson shows up -- maybe 2!!! (OK having a hard time posting this -- the program keeps putting a coma between chicken and drummetts. Just so you know, I use about 3 1/4 lbs. of chicken drummetts.
- 1 cup low sodium soy sauce
- 1 cup grapefruit juice
- 1⁄4 cup hoisin sauce
- 1⁄4 cup ketchup
- 1⁄4 cup rice wine vinegar
- 1⁄4 cup brown sugar
- 2 fresh red chilies, halved
- 5 garlic cloves, halved
- 2 inches piece fresh ginger, whacked open with the flat side of a knife
- 3 1⁄4 lbs chicken drummettes, rinsed and patted dry
- sea salt
- fresh ground black pepper
- 1 tablespoon sesame seeds, toasted (for garnish)
- 2 -3 tablespoons cilantro, chopped (for garnish)
- Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chilies, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring until thickened, about 20 minutes.
- Preheat oven to 400 degrees.
- Season the chicken drummetts generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan.
- Bake for 20 minutes or until the skin gets crispy.
- With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze.
- An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro.
- Don’t forget the wet napkins!