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Recipe to Print-Teriyaki Chicken Wings with Sesame and Cilantro - Copy - Copy - Copy

$scale_by Recipe Name: Teriyaki Chicken Wings with Sesame and Cilantro - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Appetizer Used in Baskets: No Base: Poultry Kosher: Meat Ethnicity: Asian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 55.00 Minutes Heart Healthy: No Oven Temp: 400 Approx. Cost/Serving: $1.80 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps! Comments:

Ingredients: 0.25 Cup vinegar, rice wine 1 Each ginger root 2-inch piece, whacked with knife 1 to taste salt and pepper Directions: Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, Hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes. Preheat the oven to 400 degrees. Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00