Fall is in the air! Well, the thought of Fall is in the air. Time to pack lunches, have easy to make meals and tailgating.
Here is a recipe that Dana raves about and makes a great snack, appetizer or packs in a lunch box with celery sticks and carrots.
teriyaki chicken wings with sesame and cilantro
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
Red pepper flake, to taste
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
Chicken Wings:
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish
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 F.
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. 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!
