Teriyaki Chicken Wings

• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• salt & freshly ground black pepper
• olive oil
• 1 leaf from 1/2 bunch fresh cilantro, chopped
• 1 cup low sodium soy sauce
• 1 cup grapefruit juice
• 14 cup hoisin sauce
• 14 cup ketchup
• 3 tablespoons rice wine vinegar
• 14 cup brown sugar
• 5 garlic cloves, halved
• 2 inches 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.
3. Lay the wings in a single layer on a baking sheet.
4. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
5. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan.
6. Simmer over low heat and reduce until slightly thickened.
7. Pour the sauce into a large bowl.
8. Dump the wings into the bowl and toss to coat them with the sauce.
9. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro.
10. Serve hot.

chicken, salt, olive oil, fresh cilantro, soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, garlic, fresh ginger

Taken from www.food.com/recipe/teriyaki-chicken-wings-502530 (may not work)