Tuesday Dinner!: Teriyaki Chicken Wings
There are few things as satisfying as eating chicken wings. I love when the glaze is so sticky that you are forced to lick your fingers to get it off. Kids? They’re all over this meal, and we love that there’s no holds-barred when getting down on some wings, they taste even better with a group of people you love…and who don’t mind seeing sauce all over your face. Have we got you craving finger-licking chicken with a hint of hoisin and low-sodium soy sauce? If so, take a stab at Teriyaki Chicken Wings, courtesy of Food Network. Serve these with a salad, sticky rice (you notice a theme here?), a nice cold beverage and lots of wet napkins!
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 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
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.