Terriyaki Wings

Wings:

• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• 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

Teriyaki Sauce:

• 1 cup low-sodium 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

1. Preheat the oven to 400 degrees F.
2. Season the chicken wings with salt and pepper. Lay the wings in a single layer on a baking sheet.
3. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through
4. 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.