Best Korean Inspired Grilled Wings With Cucumber Kimchi Salad Recipes

Korean-Inspired Grilled Wings With Cucumber-Kimchi Salad image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 14

1/4 cup pear or apple juice
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. gochugaru (Korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes
2 Tbsp. toasted sesame oil
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1 tsp. light brown sugar
2 garlic cloves, coarsely chopped
2 lb. chicken wings, flats and drumettes attached or separated
2 tsp. kosher salt, divided
4 Persian cucumbers, thinly sliced
1 cup kimchi, thinly sliced
2 Tbsp. rice vinegar
4 scallions, thinly sliced, divided
Toasted sesame seeds and steamed rice (for serving)

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.

Quick and Easy Kimchi Salad image

Provided by Heather Johnson Carpenter

Time 55m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
¼ cup rock salt
1 small carrot, cut into thin strips
3 tablespoons vinegar
2 tablespoons vegetable oil
1 tablespoon white sugar, or to taste
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, ground
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt

Steps:

Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 92 calories, Carbohydrate 10 g, Fat 5.8 g, Fiber 3.3 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 4736.4 mg, Sugar 6.3 g