Korean-Style Grilled Wings with Cucumber-Kimchi Salad

Ingredients

• •¼ cup pear or apple juice
• •3 Tbsp soy sauce
• •2 Tbsp gochugaru
• •2 Tbsp sesame oil
• •1 Tbsp ginger
• •1 tsp brown sugar
• •2 cloves garlic
• •2 lb chicken wings
• •2 tsp kosher salt
• •4 whole Persian cucumbers
• •1 cup kimchi
• •2 Tbsp rice vinegar
• •4 whole scallions
• •to taste sesame seeds and rice

Cooking Instructions

1. 1.

   Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.

   5 min

2. 2.

   Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of marinade over chicken in bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and chill. Let chicken sit at room temperature at least 20 minutes or chill overnight.

   20 min

3. 3.

   Prepare a grill for medium heat or heat a grill pan over medium. Working in batches if needed, grill wings, turning occasionally, until skin is crisp and lightly charred, 15-20 minutes.

   20 min

4. 4.

   Meanwhile, let reserved marinade come to room temperature. Toss cucumbers, kimchi, vinegar, all but a small handful of scallions (save those for topping), and remaining 1 tsp. salt in a large bowl. Let sit 10-20 minutes. Top with sesame seeds.

   15 min

5. 5.

   Transfer wings to a medium bowl. Add reserved marinade and toss to combine. Serve wings with cucumber-kimchi salad and rice alongside. Top with reserved scallions.

   5 min