Orange Teriyaki Chicken Wings
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
2
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Calories
451 kcal
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Course
Main Course
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Cuisine
Japanese
Orange Teriyaki Chicken Wings
Description
This recipe starts by seasoning and searing chicken wings to develop a golden crust. Aromatics such as smashed celery and garlic alongside a bay leaf simmer with the wings in a mixture of sake, soy sauce, orange marmalade, and water. The presence of orange marmalade adds a fruity sweetness and slight tang, balanced by the umami of soy sauce and subtle depth from sake. Cooking with a drop lid helps the wings cook evenly and absorb the sauce.
Simmering gently for 15 minutes ensures the chicken becomes tender, while stirring and turning helps coat the wings evenly as the sauce reduces to a glaze. Removing the drop lid towards the end concentrates the sauce further, enabling it to cling to the wing surface with a sticky shine. Toasted white sesame seeds add a mild nutty crunch as garnish, complementing the glaze.
This dish works well as an appetizer or part of a main meal with rice or vegetables. The wings have a glossy, flavorful coating highlighting citrus and soy flavors paired with tender meat.
Ingredients
- 1 lb chicken wings separated into flats and drumettes, flats/drumettes
- ¼ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
- 1 Tbsp extra virgin olive oil
- 1 rib celery
- 2 cloves garlic
- 1 bay leaf
For the Seasonings
- ½ cup sake (you can substitute 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)
To Garnish
- ½ tsp white sesame seeds optional, toasted
Instructions
- Gather all the ingredients.
- Cut 1 rib celery into 2-inch (5-cm) pieces. Then, smash them with the flat side of the knife.
- Smash 2 cloves garlic with the flat side of the knife and discard the peel.
- In a Dutch oven or a large pot, heat 1 Tbsp extra virgin olive oil on medium-high heat. Season 1 lb chicken wings (flats/drumettes) with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
- Sear the chicken wings until golden brown.
- Add ½ cup sake and ⅓ cup water.
- Add ¼ cup orange marmalade and ¼ cup soy sauce.
- Add the smashed celery, the smashed garlic cloves, and 1 bay leaf.
- Place an 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 the otoshibuta. Continue turning the chicken to coat with the sauce and cook until the 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 with ½ tsp toasted white sesame seeds and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1148mg | 48% |
| Potassium | 277mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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