We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Tebasaki No Obunyaki (Sweet Soy Baked Chicken Wings)
Travel 2026
Steeped in a rich soy-based marinade, these umami-packed wings are a delicious and satisfying salty and sweet starter. Simple to make, they’re ideal for parties, game night or the anytime craving. Tamari can be used instead of soy sauce to make the dish gluten-free.
Serves 4 as a snack
2 cups (500 mL) soy sauce
1/2 cup (125 mL) mirin cooking wine
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) sesame oil
1/4 cup (60 mL) finely minced garlic
1/4 cup (60 mL) finely grated ginger
2 tbsp (30 mL) karashi Japanese mustard or other hot mustard (Keen’s is a good replacement)
3 lbs (1.36 kg) chicken wings, split into drums and flats
1. In a large mixing bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, garlic, ginger and mustard.
2. Place chicken wings in a large plastic zipper bag and place bag inside a large bowl. Pour marinade into bag with wings and seal. Place bowl in fridge for at least 4 hours or preferably overnight.
3. Preheat oven to 375°F (191°C).
4. Remove wings from marinade and place on a lightly oiled wire rack set over a foil-lined baking sheet and cook in oven for 20 minutes. The wings should be starting to brown nicely. Turn wings over and return to oven until well-browned and cooked to an internal temperature of 165°F (74°C), about 20 minutes more.
5. Remove from oven and serve hot, or allow to cool and serve at room temperature; wings are delicious served either way.
Serves 4 as a snack
