Teriyaki Chicken Wings (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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:
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. 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.
3. 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.
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