Teriyaki Wings
Jade Condon
ingredients
- Wings:
- 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
- Salt and freshly ground black pepper
- Olive oil
- 1 tbsp. sesame seeds- toasted in a skillet over medium heat until lightly
- browned (sprinkle on wings right before serving).
- 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
- 1/4 cup ketchup
- 3 tbsp. rice wine vinegar
- 1/4 cup brown sugar
- 1 fresh, hot red Chile, halved and 1 habanera chopped
- 5 garlic cloves, halved
- 2-inch piece fresh ginger, smashed with the side of a large knife
directions
- 1
You can either bake them or deep fry them (without breading). If you deep fry them, shake in container with sauce.
- 2
Preheat the oven to 400 degrees F.
- 3
Season the chicken wings with salt and pepper and drizzle a little olive oil
- 4
on them to prevent sticking. Lay the wings in a single layer on a baking
- 5
sheet. Bake for 30 minutes or until the skin gets crispy and the wings are
- 6
cooked through.
- 7
Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer
- 8
over low heat and reduce until slightly thickened. Pour the sauce into a large
- 9
bowl. Dump the wings into the bowl and toss to coat them with the sauce.
- 10
Transfer to a serving platter and sprinkle with the sesame seeds and cilantro.
- 11
Serve hot.
Source: Richard & Tonya Lenon
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