Teriyaki Chicken Wings With Sesame and Cilantro |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My grandson absolutely loves these - the cilantro adds to flavor. It's hard to tell how many it will serve - if my grandson shows up - maybe 2. (OK having a hard time posting this - the program keeps putting a coma between chicken and drummetts. Just so you know, I use about 3 1/4 lbs. of chicken drummetts. Ingredients:
1 cup low sodium soy sauce |
1 cup grapefruit juice |
1/4 cup hoisin sauce |
1/4 cup ketchup |
1/4 cup rice wine vinegar |
1/4 cup brown sugar |
2 fresh red chilies, halved |
5 garlic cloves, halved |
2 inches piece fresh ginger, whacked open with the flat side of a knife |
3 1/4 lbs chicken drummettes, rinsed and patted dry |
sea salt |
fresh ground black pepper |
1 tablespoon sesame seeds, toasted (for garnish) |
2 -3 tablespoons cilantro, chopped (for garnish) |
Directions:
1. Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chilies, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring until thickened, about 20 minutes.
2. Preheat oven to 400 degrees.
3. Season the chicken drummetts generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan.
4. Bake for 20 minutes or until the skin gets crispy.
5. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze.
6. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro.
7. Don’t forget the wet napkins!
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