Adapted from Tyler Florence
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
Preheat the oven to 400 degrees F.
Season the chicken wings with salt and pepper and drizzle a little olive oil on them so they don’t stick to one another. Lay the wings in a single layer on a baking sheet and bake for 30 minutes, or until the skin gets crispy and the wings are cooked through. Reduce the oven temperature to 300 degrees F.
Meanwhile, stir together the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Place the wings into the bowl as well, and toss to coat them with the sauce. Bake for another ten minutes so the sauce thickens on the wings. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.
Honey Mustard Wings
12 chicken wings, rinsed and patted dry
1/2 cup mild honey
1/3 cup Dijon mustard or spicy mustard (if you want your wings spicy)
1/2 tsp salt
1 tsp butter, melted
Preheat oven to 325 degrees F. Remove the wing tips and break each wing into 2 pieces. Place wings in shallow baking dish. Mix honey, mustard, salt and butter together and spread over wings. Bake for 1 hour.
Makes 6 servings.