Korean Inspired Grilled Wings With Cucumber Kimchi Salad Recipes

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KOREAN-INSPIRED GRILLED WINGS WITH CUCUMBER-KIMCHI SALAD



Korean-Inspired Grilled Wings With Cucumber-Kimchi Salad image

This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night before for an easy weeknight dinner.

Provided by Anna Stockwell

Categories     Chicken     Pear     Soy Sauce     Garlic     Pepper     Sesame Oil     Ginger     Cucumber     Vinegar     Green Onion/Scallion     Rice     Dairy Free     Wheat/Gluten-Free     Dinner     Quick & Easy     Summer     Backyard BBQ     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 14

1/4 cup pear or apple juice
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. gochugaru (Korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes
2 Tbsp. toasted sesame oil
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1 tsp. light brown sugar
2 garlic cloves, coarsely chopped
2 lb. chicken wings, flats and drumettes 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, divided
Toasted sesame seeds and steamed rice (for serving)

Steps:

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

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