Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavour adventure.
Ingredients
Serves 24
- 125 ml (750 milliliters) Korean pepper paste (Gochujang)
- 15 ml (90 milliliters) Club House ® Sesame Seed
- 125 ml (750 milliliters) Soy sauce
- 50 ml (375 milliliters) Liquid White Honey Squeeze Beehive1 KG
- 30 ml (175 milliliters) Minced garlic
- 30 ml (175 milliliters) Sesame oil
- 5 ml (30 milliliters) Club House ® Ginger, Ground
- 2 kg (12 kilogram) Chicken wing pieces
- 1 each Asian pear
- 2 each Green onion
Procedure
- Mix pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended.
- Place chicken in large bowl. Add 1/3 of the marinade; toss to coat well. Refrigerate at least 30 minutes. Remove chicken from marinade. Discard any remaining marinade. Place chicken on parchment lined sheet pan. Bake in preheated 375°F (190°C Gas Mark 5) oven 30 minutes, turning chicken halfway through cooking. Cook until internal temperature reaches 165°F (74°C).
- Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and ? of the reserved marinade; toss to coat well.
- Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in a large bowl. Sprinkle with green onions and sesame seed.
CHEF's TIP!
Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavour stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.
