TERIYAKI CHICKEN WINGS

By Vanetta

Ingredients

• 1/2 cup(s) sesame seeds
• 1 cup(s) soy sauce
• 1 cup(s) grapefruit juice
• 1/4 cup(s) hoisin sauce
• 1/4 cup(s) ketchup
• 1/4 cup(s) rice wine vinegar
• 1/4 cup(s) (light) brown sugar
• 5 clove(s) garlic, smashed with the side of a knife
• 3 tablespoon(s) (ground) ginger
• 3 to 4 pound(s) chicken wings, separated at join, wing tips discaraded

Preparation

Step 1

Whisk together all ingredients except chicken. Place chicken wings in a large zip-top food storage bag. Pour marinade over wings, seal bag and turn to coat evenly. Refrigerate at least 2 hours, or up to overnight.
Preheat grill to medium-high. Remove chicken wings and discard marinade. Grill 8 to 10 minutes per side, turning occasionally, until golden brown and cooked through.