Korean-Style Grilled Wings with Cucumber-Kimchi Salad
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 tsp. light brown sugar
- 2 tbsp. rice vinegar
- 2 tbsp. toasted sesame oil
- 3 tbsp. low-sodium soy sauce or tamari
- 1/4 cup pear or apple juice
- 2 tbsp. gochugaru (korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes
- 1 tbsp. finely grated fresh ginger (from one 2" piece)
- 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
- 4 scallions, thinly sliced, divided
- toasted sesame seeds and steamed rice (for serving)
- Carbohydrate 11 g(4%)
- Cholesterol 252 mg(84%)
- Fat 37 g(57%)
- Fiber 3 g(10%)
- Protein 42 g(85%)
- Saturated Fat 10 g(51%)
- Sodium 964 mg(40%)
- Calories 547
Preparation 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.
Preparation 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.
