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Korean BBQ Wings
Ingredients
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2 spring onions, thinly sliced
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1 tablespoons Sesame Seed
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125 millilitre (4 fluid ounce) Korean pepper paste
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125 millilitre (4 fluid ounce) soy sauce
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50 millilitre (2 fluid ounce) honey
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2 tablespoons Garlic Cooking Paste
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2 tablespoons sesame oil
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1 teaspoon Ground Ginger
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2 kilogram (4.4 pound) chicken wings
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1 pear, sliced
Key Products
Instructions
- 1 Pre heat the oven to 190°C, 375°F, Gas Mark 5.
- 2 Mix hot pepper paste, soy sauce, honey, Garlic, sesame oil and Ginger in medium bowl until well blended. Place chicken in large re-sealable plastic bag or glass dish. Add half of the marinade and toss to coat well. Refrigerate 30 minutes, reserving the remaining marinade.
- 3 Remove chicken from marinade discarding any remaining marinade. Place chicken on shallow foil-lined large baking pan and bake in oven for 30 minutes, turning chicken halfway through cooking.
- 4 Meanwhile, quarter and core the pear, cut each quarter into 3 pieces and place pear slices in large bowl. Add cooked chicken and ½ of the reserved marinade. Toss to coat well.
- 5 Grill chicken and pear slices over medium-high heat for 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in a large bowl. Sprinkle with spring onions and Sesame Seed.
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