Categories: chicken, not tried

Ingredients

• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• Salt and freshly ground black pepper
• Olive oil
• 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
• Leaves from 1/2 bunch fresh cilantro, chopped
• Teriyaki sauce

Directions

1. 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.

2. 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.

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