Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy pear to create a unique flavour adventure. Try our Flavour Forecast 2012 recipe today.
Pre heat the oven to 190°C, 375°F, Gas Mark 5.
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.
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.
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.
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.