San Francisco chef Sylvan Mishima Brackett's lacquered wings are irresistible, with a complex flavor that belies the short ingredient list.


Credit: Jenny Huang

Recipe Summary test

40 mins
40 mins

Before San Francisco chef Sylvan Mishima Brackett opened his restaurant, Izakaya Rintaro, he ran a Japanese catering company, and the biggest project of the year was working with his father (who specializes in traditional Japanese woodworking) to prepare elaborate Osechi cedar bento boxes filled with the symbolic foods said to ensure good fortune and health in the coming year. When he was growing up, his Japanese-born mother often prepared a version of these soy-and-marmalade-glazed chicken as part of the feast.

This recipe originally appeared in our Holiday 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy-bottom skillet over medium-high.

  • When oil is shimmering, add chicken wings and fry, turning with tongs, until browned on both sides, about 7 minutes.

  • Carefully pour in the sake and soy sauce, then add the garlic and marmalade; stir to coat the wings.

  • Reduce heat to medium-low and cook, stirring occasionally to prevent scorching, until sauce thickens to a glaze and chicken is cooked through, 30 minutes. Serve warm or at room temperature.


Usukuchi soy sauce is a Japanese variety made with equal parts wheat and soy and is intended for cooking. It is lighter in color than traditional shoyu, but it's not the same thing as light soy sauce.