2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted in a skillet over medium heat until
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 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 to 400 degrees F. Season the chicken wings with salt and
pepper. 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
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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