The perfect family starter dish that serves 4-6 people for under €10 in total! To serve as a main course just add cabbage, fennel and peanut slaw (recipe at the end).


  • 1.5 kg chicken wings, remove the wing tips and cut in 2 at the joint
  • For the Teriyaki Marinade:
  • 100 ml soy sauce
  • 50g brown sugar
  • 20 ml rice wine or semi-dry sherry
  • 1 tblsp finely chopped garlic
  • 1 tblsp grated fresh ginger
  • 1 tblsp chopped green onion
  • 1/4 bunch of chopped coriander
  • 1 stalk lemongrass, finely chopped
  • 0.5 tsp Asian 5-spice powder (optional)
  • 4 slices of squeezed oranges
  • A touch of salt and pepper
  • For the Wasabi Aioli:
  • 60g of homemade mayonaise – if not homemade use shop bought
  • 1.5 tspn wasabi paste
  • Zest and juice of ½ lime
  • To Serve:
  • 100ml sweet chilli sauce – homemade or good quality msg-free shop bought
  • 100ml soy sauce
  • 2 scallions finely sliced
  • 20 picked coriander leaves
  • For the Red Cabbage, Fennel and Peanut Slaw
  • 1 bulb fennel – very thinly sliced
  • 0.25 red cabbage – as above
  • 0.25 white cabbage – as above
  • 75g beansprouts – germ removed
  • 30g toasted white and black sesame seeds
  • 40g toasted peanuts
  • 3 scallions – thinly sliced
  • Picked coriander and mint leaves
  • Sesame dressing
  • 1 tbspn sesame oil
  • Zest and juice of ½ lime
  • 1 tspn clear honey
  • 1 tbspn rice wine vinegar
  • 1 tspn soy sauce



  1. Top Tip: Cooking the wings beforehand makes the meat come off the bone easier when eating because they've been given time to rest.
  2. Blend all the ingredients for the marinade in a food processor. Marinate the wings for at least 12 hours, remove from the marinade and cook the wings on a wire rack @120oC for approx 30 minutes or until they reach at least 76oC when probed with a thermometer. Once cooked, remove from the oven and allow to cool.
  3. For the Wasabi Aioli:
  4. Combine all ingredients together in a bowl and chill till needed.
  5. Place the wings in a deep fat fryer at 180oC till crisp or golden brown, about 3-4 minutes. If you don't have a fat fryer just use a good quality pan with a little oil over a high heat.
  6. In a pan heat two-thirds of the soy sauce and sweet chilli together. Allow the mix to come to the boil and become almost syrup like. Add the chicken wings to the pan, coat and glaze with the sauce.
  7. Last minute, add half of the scallions and picked coriander. Place in a serving dish, garnish with the remaining scallions and coriander. Serve with the remaining Soy and Chili sauce and the Wasabi Aioli.
  8. For the Red Cabbage, Fennel and Peanut Slaw:
  9. Mix all the ingredients for the sesame dressing together. Place the cabbage and fennel in a bowl and toss with half the sesame dressing. This will cause them to wilt slightly.
  10. Add the rest of the slaw ingredients to the cabbage and finish with the remaining sesame dressing.