Tag Archives: chicken wing recipe

For the Big Game — Chicken Wings Of A Different Sort

Japanese-style chicken drumettes cooked with orange marmalade.
Japanese-style chicken drumettes cooked with orange marmalade.

San Francisco Chef Sylvan Mishima Brackett fondly remembers his mother cooking up a pan of chicken drumettes with sake, shoyu, and a copious amount of orange marmalade.

The resulting thick, sticky, sweet glaze would coat every inch of the tender drumettes that were savored hot or room temperature on New Year’s Day.

It wasn’t necessarily a classic component of the traditional Japanese New Year meal known as osechi. But in his family, it sure made for good eating on that day or any busy weeknight.

Me? I think it would score big-time on Super Bowl Sunday.

I mean, why pay homage to Buffalo, NY with been-there, done-that, fiery red-sauced wings when you can support the home team by indulging in a version from a bona fide San Francisco Mission District chef instead? That’s got to make for good juju, right?

The recipe comes from his debut cookbook, “Rintaro” (Hardie Grant, 2023), of which I received a review copy, that was written with San Francisco food writer Jessica Battilana.

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Chicken Wings: Low, Slow, Let’s Go!

Steaming soy sauce chicken wings -- straight out of the oven after a long, gentle bake.

Steaming soy sauce chicken wings — straight out of the oven after a long, gentle bake.


When it comes to cooking, culinary teacher Andrew Schloss wants us to take it low and slow.

How slow?

Think meatloaf that takes up to eight honors in the oven or a Black-Bottom Banana Custard Pie that bakes for as long as six hours.

Before you scoff, though, consider that all of that is fairly unattended cooking. Slide it into the oven and go about your day. Meantime, all that extended time under gentle heat does its magic by rendering food soft, supple and suffused with flavor.

You’re essentially turning your oven into a giant slow cooker. But unlike a slow cooker, which has a tight-fitting lid, oven-cooking allows for more evaporation. That means flavors get much more concentrated, Schloss says.

I’d have to agree after receiving a review copy of his book, “Cooking Slow: Recipes for Slowing Down and Cooking More” (Chronicle Books). Many of the recipes intrigued, but I decided to try one already familiar to me to get a real sense of what a difference this style of cooking might make.

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