Wings With Some Zing

Saturdays in the fall mean college football (unfortunately for me). So I can escape by spending time in the kitchen, and Jamie enjoys what comes out of the kitchen. This time it was...big surprise...chicken wings. He requested some type of Asian wings - actually he wanted Asian Zing wings from BWW's, but I found this recipe, which I'm sure is healthier. Jamie gave it two sticky thumbs up.

Teriyaki Chicken Wings

Tyler Florence & The Food Network

Wings:

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry

Salt and freshly ground black pepper

Olive oil

1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned I used already toasted sesame seeds

Leaves from 1/2 bunch fresh cilantro, chopped I used 1/2 tbsp dried cilantro

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 I used 2 tsp of crushed red chilies

5 garlic cloves, halved I used three minced garlic cloves

2-inch piece fresh ginger, smashed with the side of a large knife I used 2 tsp dried ginger

Preheat the oven to 400 degrees F.

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. I baked them for about 35- 40 minutes, turning halfway through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. I added the wings into the sauce and simmered on low for about 10 minutes.

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.