Pair these sweet & spicy teriyaki chicken wings with our Riesling for the perfect appetizer to kick-start your dinner party!
Ingredients (12 cocktail servings):
2 dozen chicken wings, (about 31⁄4 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 ½ 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
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife
Preheat the oven to 400° 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 lined with parchment paper. 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 with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve immediately.