2dozen chicken wingsabout 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
1tablespoonsesame seedstoasted in a skillet over medium heat until lightly browned
Leavesfrom 1/2 bunch fresh cilantrochopped
1cuplow-sodium soy sauce
3tablespoonsrice wine vinegar
1freshhot red chile, halved
2-inchpiece fresh gingersmashed 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.
-I made these for a party, and purchased a large (10 lb) bag of frozen chicken wings at Costco. Tripled the sauce, perfect amount of sauce to wings.