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!

Orange teriyaki chicken wings on a blue patter.

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.

Orange teriyaki chicken wings on a blue patter.

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.

Orange teriyaki chicken wings on a blue patter.

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!

Orange teriyaki chicken wings on a blue patter.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Orange teriyaki chicken wings on a blue patter.

Orange Teriyaki Chicken Wings

4.87 from 30 votes
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!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 2

Ingredients
 
 

  • 1 lb chicken wings (flats/drumettes) (separated into flats and drumettes)
  • ¼ tsp Diamond Crystal kosher salt
  • tsp freshly ground black pepper
  • 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)
  • cup water
  • ¼ cup soy sauce
  • ¼ cup orange marmalade (I love Bonne Maman brand; please adjust to your taste)

To Garnish

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • Gather all the ingredients.
    Orange Teriyaki Chicken Ingredients
  • Cut 1 rib celery into 2-inch (5-cm) pieces. Then, smash them with the flat side of the knife. 
    Orange Teriyaki Chicken Wings 1
  • Smash 2 cloves garlic with the flat side of the knife and discard the peel.
    Orange Teriyaki Chicken Wings 2
  • 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
    Orange Teriyaki Chicken Wings 3
  • Sear the chicken wings until golden brown.
    Orange Teriyaki Chicken Wings 4
  • Add ½ cup sake and ⅓ cup water.
    Orange Teriyaki Chicken Wings 5
  • Add ¼ cup orange marmalade and ¼ cup soy sauce.
    Orange Teriyaki Chicken Wings 6
  • Add the smashed celery, the smashed garlic cloves, and 1 bay leaf.
    Orange Teriyaki Chicken Wings 7
  • 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.
    Orange Teriyaki Chicken Wings 8
  • During this time, turn the chicken wings once in a while.
    Orange Teriyaki Chicken Wings 10
  • 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. 
    Orange Teriyaki Chicken Wings 12
  • 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.
    Orange Teriyaki Chicken Wings 13

Nutrition

Calories: 451 kcal · Carbohydrates: 19 g · Protein: 25 g · Fat: 27 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 94 mg · Sodium: 1148 mg · Potassium: 277 mg · Fiber: 1 g · Sugar: 12 g · Vitamin A: 314 IU · Vitamin C: 4 mg · Calcium: 49 mg · Iron: 2 mg
Author: Namiko Hirasawa Chen
Course: Main Course
Cuisine: Japanese
Keyword: chicken, orange, teriyaki
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
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Editeor’s Note: This post was originally published in March 2011. The images have been updated in April 2019.

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4.87 from 30 votes (23 ratings without comment)
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Anxious to make the orange teriyaki chicken wings but do not own a otoshibuta as called for. Can you suggest a substitute or do I really need to use one. I have prepared many of your recipes & we really enjoyed them. Thank you.

Another great recipe, orange instead of pineapple flavor in the sauce is fabulous. On another note, I do miss the dates on your posts, recipes and the comments.

Hi Nami,

Can i use orange juice instead of orange marmalade? If yes, do u know how many ml should i use??

Hi Nami – I want to make these wings in the air fryer instead of on the stove. Do you have any suggestions on how to adjust the recipe? Should I marinade the wings with the teriyaki sauce and marmalade and then just cook in air fryer as is since it won’t be steeping in the teriyaki sauce. Thanks.

Ohh no problem. Thank you for responding! 🙂

Cook orange chicken drumette. Result good, if people don’t like sweet they wouldn’t like this dish.
Quite easy to make

Margaret

i just tried the orange teriyaki chicken and i loved it!! there wasn’t any left after dinner LOL ….. so looking forward to more of your recipes.

hi! is there an alternative for white wine?

Hi Nami!

I just recently started trying a few of your recipes and they have all turned out great! The orange chicken is the next one I want to try tonight! Question, I have some extra chicken wings from a bbq, can I use this recipe for wings as well? Would the ingredient amounts be the same?

Thsnks!
Winnie

Can I substitute white wine with sake?

Dear Nami,

this recipe looks amazing! Quick question… can I use orange peel instead of marmalade? I think it will be more natural like that (cause lets face it, we never know what kind of chemical substances they put inside marmalade) and it would also reduce the sugar. Or is sugar essetial as well? Thanks!

Hello Nami,

thanks for your reply! Yes I get the point… then I have to write down “orange marmelade” in my shopping list 🙂 Thanks!

Oh my God,

it turned out AMAZING!!! I used both marmelade and orange peel+juice instead of water. WOW! I will be definitely cooking it again, thank you for sharing this recipe, Nami!

I found your site while searching for a particular dish. I am having a wonderful time checking out all the interesting and informative recipes and techniques you offer.. :O)

A question about this drumette dish. I will want to double the recipe. Will a straight doubling of the cooking ingredients be correct, or is there a ratio which should be followed?

Thanks for this awesome recipe, it was delicious! 🙂

I tried this tonight and it tastes great!! thanks for sharing..

I would love to try this recipe. I’m sure it’ll be a hit with the fiancé and family. =)

What is otoshi-buta?

I like the new look and feel to the blog–looks very clean and approachable! =)