Korean-Style Grilled Wings with Cucumber-Kimchi Salad

Ingredients for Korean-Style Grilled Wings with Cucumber-Kimchi Salad

• 60ml pear or apple juice

• 45ml low-sodium soy sauce or tamari

• 2 tablespoons gochugaru (Korean hot pepper flakes) or 1 1/2 teaspoons crushed red pepper flakes

• 2 tablespoons toasted sesame oil

• 1 tablespoon finely grated fresh ginger (from one 2" piece)

• 1 teaspoon light brown sugar

• 2 vitlöksklyftor, grovt hackade

• 900g chicken wings, flats and drumettes attached or separated

• 2 teaspoons kosher salt, divided

• 4 Persian cucumbers, thinly sliced

• 240ml kimchi, thinly sliced

• 2 tablespoons rice vinegar

• 4 spring onions, thinly sliced, divided

• Toasted sesame seeds and steamed rice (for serving)

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 teaspoon 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 spring onions (save those for topping), and remaining 1 teaspoon 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 spring onions.

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