Sayap Ayam Teriyaki Jeruk

Instructions

1. Gather all the ingredients.
2. Cut 1 rib celery into 2-inch (5-cm) pieces. Then, smash them with the flat side of the knife.
3. Smash 2 garlic cloves with the flat side of the knife and discard the peel.
4. 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.
5. Sear the chicken wings until golden brown.
6. Add ½ cup sake and ⅓ cup water.
7. Add ¼ cup orange marmalade and ¼ cup soy sauce.
8. Add the smashed celery, the smashed garlic cloves, and 1 bay leaf.
9. 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.
10. During this time, turn the chicken wings once in a while.
11. 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.
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.