Wicked teriyaki wings for the weekend


For a delicious fakeaway, try these teriyaki chicken wings

It’s Friday, it’s been a long week, and if a takeaway isn’t on the cards, try making your own! Obento teamed up with chef Daniel Lambert, to make delicious, sweet and tangy chicken wings. They’re easy to make, and after marinating for an hour, quick to cook to boot. You can pair them with any side of your choosing, or just dig in as they are!

Sticky Teriyaki BBQ Wings with a Japanese Mayo Dip

200g Chicken wings or cauliflower, sectioned out into bite-sized chunks
300ml Teriyaki Marinade
200ml Japanese Soy Sauce
300ml Buttermilk
400ml BBQ sauce200g Rice flour

Japanese Mayo Dip:
200g Mayonnaise
50ml Japanese Soy Sauce



Start by soaking the chicken wings in the buttermilk for 1 hour.
Toss them into the rice flour and deep fry them at 180 degrees for 5/7 mins, until golden brown and crispy.
Mix the Teriyaki Marinade, Japanese Soy and BBQ sauce together to create a marinade. Toss the cooked wings in the marinade and set aside.
For the dip, mix the mayo and soy sauce together, and stir well.
Dunk in and enjoy!

Teriyaki Marinade – RRP €3.49
Japanese Soy Sauce – RRP €2.59