Korean-Style Grilled Wings with Cucumber-Kimchi Salad
Spicy and savory Korean-style chicken wings marinated in a flavorful blend of pear juice, gochugaru, and aromatics, served alongside a refreshing cucumber-kimchi salad. This dish perfectly balances heat, sweetness, and tangy flavors.
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.
Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.
5 min
- 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.
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.
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.
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