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!
My kids love chicken wings, I mean, they LOOOOOVE them. My son usually eats them without making too much of a mess and he neatly wipes his hands before touching utensils. On the other hand, my daughter eats them as if they are her last meal. She never seems to notice the sticky mess on her face. Either way, I am happy to see them enjoying their food. So whenever I need to make a quick dinner, chicken wings are a no brainer.
These Orange Teriyaki Chicken Wings (鶏手羽のオレンジ照り焼き) are not traditional teriyaki chicken, but they are the happy result of a Japanese mother would do to change things up for their children.
Sweet & Sticky Orange Teriyaki Chicken Wings
I’ve made enough teriyaki dishes for the family that sometimes I worry that my children would demand something different. Luckily they have been really good kids so far. They might grumble a little, but they usually end up eating the same food I have to make, especially a recipe that I have been testing over a good deal of time. Because of this, I occasionally find myself tinkering with ideas on how to tweak an original recipe to spice things up. Do you have the same experience in the kitchen?
A little change to the familiar would make them so happy, like these Orange Teriyaki Chicken Wings. ‘Mom’s making teriyaki. Oh, but these taste different. So sweet! So good! Orange flavored teriyaki!.’ they exclaimed. It was fun to watch them devouring the ‘orange flavored’ wings.
To make these chicken wings extra special, I added orange marmalade to my original teriyaki seasoning. I found orange marmalade an incredibly versatile and delicious ingredient for cooking. It is not just yummy on a toast or sweets, but it is also fantastic in savory dishes. The concentrated sweetness and citrus tang can really elevate the overall flavor. A great must-have item in the refrigerator.
Teriyaki Wings for Dinner Main Dish or Party Appetizer
If you’re looking to learn how to make chicken teriyaki using the authentic Japanese method, I have the recipe here. But if you’re up for something with an extra touch, give these Orange Teriyaki Chicken Wings a try. Cooked in a Dutch oven on a stovetop, it is really simple and there’s no marinating required. The wings smothered in the flavorful sauce are perfectly sticky and perfectly sweet. They are also great for busy weeknights, lazy Fridays, patio parties, or every other day in between.
My recipe calls for 10 pieces of drumettes as I served it as a side dish for my family. Obviously, it was not enough for them. You may want to double the batch if you know you have some serious wings eaters at home. Enjoy!
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Orange Teriyaki Chicken Wings
- 1 lb chicken wings (flats/drumettes)
- ¼ tsp kosher salt (Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- 1 Tbsp extra virgin olive oil
- 1 stalk celery
- 2 cloves garlic
- 1 bay leaf
- ½ tsp toasted white sesame seeds (optional)
- 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.
Editeor’s Note: This post was originally published in March 2011. The images have been updated in April 2019.