Airfryer Teriyaki Chicken Wings, Adapted from Tyler Florence Cooking on the Food Network

Adapted from Tyler Florence Cooking Teriyaki Chicken Wings Ingredients: Wings: 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 Optional - Serve with lemon wedges, julienne celery and carrot sticks, and ranch dressing Teriyaki Sauce: 1 cup low-sodium soy sauce 1 cup grapefruit juice (start with ½ cup first and add more to taste) 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice wine vinegar 1/4 cup brown sugar or honey 1 fresh, hot red chili, halved 4 garlic cloves, halved 2-inch piece fresh ginger, smashed with the side of a large knife Directions: 1. Preheat the oven or airfryer to 400 degrees ºF. 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. 3. If using airfryer break up into 2 batches and leave some air space between the wings. Cook for 10 minutes on each side or until golden brown and crispy. If the airfryer starts to smoke up add a ¼ of water to bottom of airfryer. 4. 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.