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Korean-Style Grilled Wings with Cucumber-Kimchi Salad

Korean-Style Grilled Wings with Cucumber-Kimchi Salad

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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These Korean-style grilled wings offer a sophisticated balance of sweet, savoury and spicy notes, making them a standout choice for a high-protein dinner. The marinade uses gochugaru and fresh ginger to infuse the chicken with a deep, aromatic heat, while pear juice provides a subtle sweetness that helps the skin caramelise beautifully under the grill. It is a vibrant, modern take on classic poultry dishes that brings the bold flavours of Seoul to your home kitchen.

Served alongside a punchier cucumber-kimchi salad, this recipe provides a refreshing contrast to the rich, glazed meat. The quick-pickled cucumbers and fermented kimchi add a welcome crunch and acidity that cuts through the sesame oil perfectly. For a complete and balanced meal, serve the wings with some simple steamed rice to soak up the delicious juices. It is an ideal weekend treat for those seeking a nutritious yet indulgent meal.

Ingredients for Korean-Style Grilled Wings with Cucumber-Kimchi Salad

60ml pear or apple juice
45ml de molho de soja com baixo teor de sódio ou tamari
2 tablespoons gochugaru (Korean hot pepper flakes) or 1 1/2 teaspoons crushed red pepper flakes
2 colheres de sopa de óleo de gergelim torrado
1 tablespoon finely grated fresh ginger (from one 2" piece)
1 teaspoon light brown sugar
2 dentes de alho, grosseiramente picados
900g chicken wings, flats and drumettes attached or separated
2 colheres de chá de sal kosher, dividido
4 Persian cucumbers, thinly sliced
240ml kimchi, thinly sliced
2 colheres de sopa de vinagre de arroz
4 spring onions, thinly sliced, divided
Toasted sesame seeds and steamed rice (for serving)

How to make Korean-Style Grilled Wings with Cucumber-Kimchi Salad

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 teaspoon 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 spring onions (save those for topping), and remaining 1 teaspoon 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 spring onions.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.