Korean-inspired grilled wings with cucumber-kimchi salad
Enjoy the bold flavors of Korean cuisine with these grilled wings paired perfectly with a refreshing cucumber-kimchi salad. Perfect for a flavorful meal!
Ingredients:
- 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)
Instructions:
- Mix together pear juice, soy sauce, Korean red pepper flakes, sesame oil, ginger, brown sugar, and minced garlic in a blender until the mixture is smooth.
- Rub the wings with 1 tsp. salt on all sides, then place them in a large sealable bag. Pour two-thirds of the marinade over the chicken in the bag, seal it, and shake well to ensure the wings are evenly coated. Pour the rest of the marinade in a separate bowl and refrigerate it. Allow the chicken to sit at room temperature for at least 20 minutes or refrigerate overnight.
- Prepare a grill for medium heat or heat a grill pan over medium heat. Cook the wings in batches if necessary, turning them occasionally, until the skin becomes crispy and slightly charred, which typically takes around 15-20 minutes.
- While the reserved marinade is warming up to room temperature, mix the sliced cucumbers, kimchi, rice vinegar, most of the chopped scallions (keep some for garnishing), and the remaining 1 tsp. salt in a large bowl. Let the mixture sit for 10-20 minutes and sprinkle some toasted sesame seeds on top before serving.
- Put the grilled wings in a medium-sized bowl. Pour the reserved marinade over them and toss gently to combine. Serve the wings with the cucumber-kimchi salad and rice on the side. Garnish with the remaining scallions before serving.
Summary:
- Calories: 2239 kcal
- Fat: 149 g
- Protein: 171 g
- Carbs: 46 g
- Potassium: 4053 mg
- Magnesium: 294 mg