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Orange Teriyaki Chicken Wings Recipe

Name: Orange Teriyaki Chicken Wings
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 1 lb chicken wings (flats/drumettes); ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 1 Tbsp extra virgin olive oil; 1 stalk celery; 2 cloves garlic; 1 bay leaf; ½ cup sake ((you can substitute it with dry sherry or Chinese rice wine)); ⅓ cup water; ¼ cup soy sauce; ¼ cup orange marmalade ((I love Bonne Maman brand; please adjust to your taste)); ½ tsp toasted white sesame seeds ((optional))

Just One Cookbook

These Orange Teriyaki Chicken Wings are anything but lip-smackingly delicious! Prepared with the original teriyaki sauce with the addition of orange marmalade, the wings get an extra tang and sweetness. Unbelievably easy to make. Kids LOVE them!

Ingredients

1 lb chicken wings (flats/drumettes)

¼ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

1 Tbsp extra virgin olive oil

1 stalk celery

2 cloves garlic

1 bay leaf

½ cup sake ((you can substitute it with dry sherry or Chinese rice wine))

⅓ cup water

¼ cup soy sauce

¼ cup orange marmalade ((I love Bonne Maman brand; please adjust to your taste))

½ tsp toasted white sesame seeds ((optional))

Method

Gather all the ingredients.

Cut celery into 2” (5 cm) pieces and smash them with the flat side of the knife.

Smash the garlic with the flat side of the knife and discard the peel.

In a Dutch oven (or a large pot), heat olive oil on medium-high heat. Season the chicken with salt and pepper.

Sear the chicken wings until golden brown.

Add ½ cup sake and ⅓ cup water.

¼ cup orange marmalade and ¼ cup soy sauce.

Add celery, garlic cloves, and a bay leaf.

Place otoshibuta (drop lid) on top of the chicken, but do not cover with the Dutch oven lid. Simmer over medium-low heat for 15 minutes.

During this time, turn the chicken wings once in a while.

After 15 minutes of simmering, remove otoshibuta. Continue turning the chicken to coat with the sauce and cook until sauce is almost gone.

When there is about 2 Tbsp of sauce left and you can see the bottom of the pot, turn off the heat. Transfer the chicken onto a plate, and pour the sauce on top. Sprinkle sesame seeds and serve immediately.

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