Are you craving a culinary journey to the vibrant streets of South Korea? Look no further! This article will guide you through the steps of creating a mouthwatering Korean-inspired grilled wings dish, perfectly complemented by a refreshing cucumber kimchi salad. Embark on a taste-bud tantalizing adventure as we explore the art of combining bold Korean flavors with succulent, juicy chicken wings. With a blend of savory, spicy, and slightly sweet notes, this recipe promises an unforgettable dining experience. Get ready to transport your taste buds to the heart of Seoul with this delightful Korean-inspired grilled wings with cucumber kimchi salad.
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KOREAN-INSPIRED GRILLED WINGS WITH CUCUMBER-KIMCHI SALAD
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night before for an easy weeknight dinner.
Provided by Anna Stockwell
Categories 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
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
KOREAN CUCUMBER SALAD
When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!
Provided by Paula Stotts
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
- Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.1 g, Fat 7 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 14.5 mg, Sugar 2.6 g
3-INGREDIENT GOCHUJANG GRILLED CHICKEN WINGS WITH SCALLION
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Quick & Easy Green Onion/Scallion Hot Pepper Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
- Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
- Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl.
- Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.
CHINESE-KOREAN CUCUMBER KIMCHI
Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.
Provided by Helena C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h
Yield 10
Number Of Ingredients 10
Steps:
- Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
- While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
- Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 17.4 g, Fat 1.3 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 4414.6 mg, Sugar 13.6 g
Tips:
- To make the perfect marinade, whisk together soy sauce, brown sugar, garlic, ginger, and sesame oil. This flavorful combination will tenderize and infuse the chicken wings with an irresistible taste.
- For a crispy coating, toss the chicken wings in cornstarch before grilling. This will help create a golden brown exterior that locks in the juices.
- Don't overcrowd the grill. Leave enough space between the chicken wings so that they can cook evenly and get those beautiful grill marks.
- Cook the chicken wings over medium heat. This will prevent them from burning and ensure that they cook thoroughly.
- Baste the chicken wings with the marinade while they are grilling. This will keep them moist and flavorful.
- To make the cucumber kimchi salad, simply combine cucumber, onion, and radish with a dressing made from gochujang (Korean chili paste), rice vinegar, sugar, and sesame oil. This refreshing salad is the perfect complement to the grilled chicken wings.
Conclusion:
These Korean-inspired grilled chicken wings with cucumber kimchi salad are a delicious and easy-to-make dish that is perfect for any occasion. The chicken wings are tender, juicy, and flavorful, while the salad is refreshing and tangy. This dish is sure to be a hit with your family and friends.
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