appetizers

Korean BBQ Wings

Korean barbecue meets Buffalo-style wings to create a new finger food favourite. In this succulent dish, grilled wings and Asian pear are partnered to create a flavour-packed adventure.
20 min
PREP TIME
35 min
COOK TIME
360
CALORIES
10
INGREDIENTS

INGREDIENTS 12 SERVINGS

  • 1/2 cup (125 milliliter) Gochujang (Korean pepper paste)
  • 1/2 cup (125 milliliter) reduced sodium soy sauce
  • 1/4 cup (60 milliliter) Liquid Honey Squeeze
  • 2 tablespoon (30 milliliter) Garlic, Prepared Minced
  • 2 tablespoon (30 milliliter) sesame oil
  • 1 teaspoon (5 milliliter) Ginger, Ground
  • 4 pound (2 kilogram) separated trimmed chicken wings
  • 1 Asian pear
  • 2 green onions, thinly sliced
  • 1 tablespoon (15 milliliter) Organic Sesame Seed

Preparation

  • 1 In medium bowl, stir Gochujang, soy sauce, honey, garlic, sesame oil and ginger to combine. Transfer ½ cup (125 mL) of the marinade to large glass dish (or resealable plastic bag); add chicken and toss to coat. Cover and refrigerate 30 minutes. Reserve remaining marinade.
  • 2 Preheat oven to 375°F (190°C). Remove chicken from marinade (discard any remaining in bowl or bag). Place wings in single layer on foil-lined and greased rimmed baking sheet. Bake, turning wings once, for 30 minutes.
  • 3 Meanwhile, quarter and core Asian pear. Cut each quarter into 3 pieces. Place half of the remaining marinade in large bowl; add pear and baked wings, tossing to coat.
  • 4 Place wings and pear on greased grill over medium-high heat; close lid and cook, turning once, until grill-marked and juices run clear when chicken is pierced, about 5 minutes.
  • 5 In large serving bowl, toss chicken and pear with remaining reserved marinade to coat. Sprinkle with green onions and sesame seeds.
  • 6 Test Kitchen Tip: If grill grates are set wide apart, help keep pear slices from falling through by using a grill basket instead. Alternately, thread pear slices on skewers.

NUTRITION INFORMATION

(per Serving)

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