A few years back, my cooking club made these fab chicken wings with teriyaki sauce, sesame seeds and cilantro. I loved the flavor of the sauce but I do admit, I’m not all that keen on chicken wings. Gnawing on bones is so not my thing. So I’ve decided to make the recipe using chicken thighs instead (more meat, less gnawing) and served the whole shebang over rice.
But since I’m SOOO not in the mood to translate the recipe into EXACTLY what I made (and I alright, I don’t totally remember but I did follow it pretty closely), I’m putting the exact recipe down here. I halved it and used pineapple juice instead of grapefruit juice (alright, it was orange pineapple blend if you must ask!) and googled the chicken thigh cooking time.
Teriyaki Chicken Wings (Thighs)
From Tyler Florence
Serves 12 cocktail servings
Note: I halved this recipe when I made it
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry (I used thighs)
Salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
1 cup low-sodium soy sauce
1 cup grapefruit juice (I used pineapple 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. NOTE: Chicken thighs will take longer – maybe 35-40 minutes. Use your thermometer and your best judgement!!
- 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.