Orange Teriyaki Chicken Wings

• servings: 2 servings
• active time: 5 minutes
• total time: 40 minutes

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)

Directions

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

• Calories: 451 kcal
• Total Fat: 27 g
• Saturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 94 mg
• Sodium: 1148 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 12 g
• Protein: 25 g