Years ago, Grant’s sis Sheri invited us to go to Lake Powell on a boating trip. Four fun filled days of houseboat, camping, water sports, and of course eating. You know how people always say food is so good on a camping trip? I never share that feeling, because camping + me= don’t go together. Except this time. We had a guy come with us who was a master of grilling. He brought along some chicken and I still remember, 25 years later, how delish that chicken was. It was cooked low and slow (one secret to grilling chicken successfully, that I have never mastered bc I’m too impatient) and it practically fell off the bone.
adapted from Tyler Florence- Hot 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
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
2 garlic cloves, minced
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.