Inspired by Korean barbecue, this marinade is made with pear juice, chili flakes, and ginger . This marinade is inspired by Korean barbecue. It's an efficient, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate the better, so lay them out the night before for an easy weekend dinner.
Cooking time: 45 minutes Servings: 4
Material:
1/4 cup pear or apple juice
3 tbsp. Low sodium soy sauce or tamales
2 tbsp. gochugaru (Korean chili flakes) or 1/2 tsp. crushed red pepper flakes
2 tablespoons toasted sesame oil
1 tablespoon finely grated fresh ginger (start with a 2-inch piece)
1 teaspoon light brown sugar
2 cloves garlic, roughly chopped
2 pounds chicken wings, wings, wings, and wings attached or separated
2 tsp. kosher salt, divided
4 Persian cucumbers, thinly sliced
1 cup kimchi, thinly sliced
2 tbsp. rice vinegar
4 scallions, thinly sliced, toasted separately with sesame seeds and rice (serve)
Production steps:
- Place pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar and garlic in a blender and blend until smooth.
- Season chicken wings with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of the marinade over the chicken in the bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and cool. Let chicken sit at room temperature for at least 20 minutes or refrigerate overnight.
- Prepare a grill over medium heat or heat a griddle over medium heat. Working in batches if necessary, grill wings, turning occasionally, until skin is crispy and lightly charred, 15-20 minutes.
- Meanwhile, allow reserved marinade to come to room temperature. Toss with cucumbers, pickles, vinegar, and remaining 1 teaspoon of scallions (except for toppings) except for a handful. Place salt in a large bowl. Let sit for 10-20 minutes. Sprinkle sesame seeds on top.
- Transfer wings to a medium bowl. Add reserved marinade and stir to combine. Serve chicken wings with cucumber pickle salad and rice. Top with reserved scallions.
