Easy Teriyaki Chicken Wings

 

Oven Temp. ~400 º Baking Time ~ 30 minutes Pan size ~ cookie sheet Servings ~ 4 to 6    GLENDA'S Helpful Kitchen Hints: Use a slow cooker on low heat to keep the Easy Teriyaki Chicken Wings warm at a party.

Easy 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 seeds, toasted in a skillet over medium heat until lightly browned 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 { hoisin sauce can be found at most grocery store } 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 Preheat the oven at suggested temp. 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 suggested time 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.