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