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- 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
- Salt and freshly ground black pepper
- Olive oil
- 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
- Leaves from 1/2 bunch fresh cilantro, chopped
- 1 cup Coconut Aminos 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, hot red chile, halved
- 5 garlic cloves, halved
- 2-inch piece fresh ginger, smashed with the side of a large knife
Preheat the oven to 400 degrees F. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.