Smashed Potatoes with Olive Oil and Chicken Broth

Tyler makes classic chicken wings and tops them with spicy teriyaki sauce.
Directions for: Teriyaki Chicken Wings

Ingredients

Wings

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

Salt and freshly ground black pepper

Olive oil

1 Tbsp 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

cup hoisin sauce

cup ketchup

3 Tbsp rice wine vinegar

cup brown sugar

1 fresh, hot red chile, halved

5 cloves garlic, halved

2" piece fresh ginger, smashed with the side of a large knife

Directions

Wings

1. Preheat the oven to 400F.

2. 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.

Teriyaki Sauce

1. 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.

See more: Chicken, Poultry, Appetizer, Summer, Asian, Easy