Teriyaki Chicken Wings with Sesame and Cilantro

• 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 red chile, halved
• 5 garlic cloves, halved
• 2-inch piece fresh ginger, smashed
• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• Sea salt and freshly ground black pepper
• 1 tablespoon sesame seeds, toasted, for garnish (see Note, page 34)
• 1/2 bunch fresh cilantro, chopped, for garnish

1. Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger in a pot.
2. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
3. Preheat the oven to 400F.
4. Season the chicken wings generously with salt and pepper.
5. Lay the chicken wings in a single layer on a sheet pan.
6. Bake for 20 minutes or until the skin gets crispy.
7. With tongs, dip the wings in the teriyaki sauce and return them to the oven for 10 minutes to glaze.
8. An impressive presentation is to serve these chicken wings family style: Arrange them on a large platter, pour over the remaining sauce, and sprinkle them with the sesame seeds and cilantro.
9. Serve the wings with a large stack of cocktail napkins.

soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, fresh red chile, garlic, fresh ginger, chicken, salt, sesame seeds, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/teriyaki-chicken-wings-with-sesame-and-cilantro-372653 (may not work)