Grilled Wings With Cucumber-Kimchi Salad

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

Anna Stockwell

4 servings

Source

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)

Method

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.