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Orange teriyaki chicken wings on a blue patter.
4.87 from 30 votes

Orange Teriyaki Chicken Wings

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 Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Japanese
Keyword: chicken, orange, teriyaki
Servings: 2
Calories: 451kcal
Author: Namiko Hirasawa Chen

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

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

US Customary - Metric

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