Korean Grilled Chicken Wings with Cucumber- Kimchi quick pickle
07/16/2019This marinade is reminiscent of bulgogi. The wings absorb alot of flavor and are great on the grill, just make sure not to scorch.
The longer the marinate the better they get.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 5 minutes |
| Servings |
servings
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Ingredients
- 1/2 tsp andaliman pepper
- 1/4 cup apple juice or pear juice
- 3 Tbsp tamari low sodium soy sauce
- 2 Tbsp gochujang Korean chili paste
- 2 Tbsp sesame oil toasted
- 1 Tbsp ginger fresh chopped
- 1 tsp light brown sugar
- 2 cloves garlic chopped
- 2 lb chicken wings whole or cut up
- 2 tsp salt kosher
- 4 small persian cucumbers tinly sliced
- 2 Tbsp vinegar rice vinegar
- 4 whole green onions thinly sliced
- 1 dash green chili sambal
Ingredients
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Instructions
- Assemble ingridents
- chop ginger and garlic
- Blend together Andalimin peppers, apple juice, tamari, gochujang, sesame oil, ginger, brown sugar, and garlic
- Season wings with salt and put into large zipper bag. Pour 2/3 o marinade over wings. Toss to coat and put in bottom of refrigerator for 2 days. turn to evenly coat.
- Put on medium grill, turn occasionally watching closely because of the sugar content inmarinade.
- grill about 15-20 minute total until crisp and lightly charred
- For quick pickle, Toss cucumbers, kimchi, vinegar, 3 of the scallions, ad 1 tsp salt in bowl. let stand 10-20 min
- top with sesame seeds
- put finished wing in a large bowl and pour remaining marinate over them prior to serving.
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