Orange Teriyaki Chicken Wings

Name: Sayap Ayam Teriyaki Jeruk
Total time: 40 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 lb chicken wings (flats/drumettes) ((separated into flats and drumettes)); ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 1 Tbsp extra virgin olive oil; 1 rib celery; 2 cloves garlic; 1 bay leaf; 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)); ½ tsp toasted white sesame seeds ((optional))

These Orange Teriyaki Chicken Wings are lip-smackingly delicious! In this recipe, we glaze the wings in homemade teriyaki sauce mixed with orange marmalade for extra tang and sweetness. They‘re unbelievably easy to make and my kids LOVE them!

⏱️ 40 min 🔪 Prep: 5 min 🔥 Cook: 35 min 📊 Medium ⭐ 4.9 (29) 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

2 servings

1 lb chicken wings (flats/drumettes) ((separated into flats and drumettes))
¼ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
1 Tbsp extra virgin olive oil
1 rib celery
2 cloves garlic
1 bay leaf
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))
½ tsp toasted white sesame seeds ((optional))

Steps

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.