Teriyaki Chicken Wings

Adapted from Tyler Florence

• Ready In: 40 mins
• Serves: 12

Ingredients

• Wings

• 2  dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
•  salt & freshly ground black pepper
•  olive oil
• 1  leaf  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
• 5  garlic cloves, halved
• 2  inches  piece fresh ginger, smashed with the side of a large knife

Directions

1. Preheat the oven to 400 degrees F.
2. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking.
3. Lay the wings in a single layer on a baking sheet.
4. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
5. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan.
6. Simmer over low heat and reduce until slightly thickened.
7. Pour the sauce into a large bowl.
8. Dump the wings into the bowl and toss to coat them with the sauce.
9. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro.
10. Serve hot.