Name: Grilled Wings With Cucumber-Kimchi Salad
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 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)

photo of korean style grilled wings with cucumber salad

Photo by Joseph De Leo, Food Styling by Anna Stockwell

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.

Recipe notes

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