Karp Family Recipes

Teriyaki Chicken Wings

Category: Appetizers

Serves: 6-8

Ingredients:

1 c. low-sodium soy sauce 1 c. grapefruit juice 1/4 c. hoisin sauce 1/4 c. ketchup or chili sauce 1/4 c. rice wine vinegar 1/4 c. light brown sugar 2 fresh red chiles, halved 5 garlic cloves, halved 2” piece of fresh ginger, smashed with the back of a knife 2 dozen chicken wings Kosher salt and freshly ground pepper 1 T. sesame seeds, toasted 1/2 bunch fresh cilantro.

Directions:

Combine 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 stir until thickened about 20 minutes. Preheat the oven to 400°. Season the wings generously with salt and pepper and place in a single layer on a baking sheet coated with Pam. Bake for 20 minutes until the skin gets crispy. Dip the wings into the teriyaki sauce and place back on the baking sheet. Return to the oven an additional 15 minutes. Garnish with the toasted sesame seeds and cilantro leaves.