Korean BBQ Wings

Korean BBQ Wings

Korean BBQ Wings

Prep Time
20 Minutes
Cook Time
35 Minutes
Ingredients
10
Servings
10-12
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.
Ingredients
  • 2 spring onions, thinly sliced

  • 1 tablespoons Sesame Seed

  • 125 millilitre (4 fluid ounce) Korean pepper paste

  • 125 millilitre (4 fluid ounce) soy sauce

  • 50 millilitre (2 fluid ounce) honey

  • 2 tablespoons Garlic Cooking Paste

  • 2 tablespoons sesame oil

  • 1 teaspoon Ground Ginger

  • 2 kilogram (4.4 pound) chicken wings

  • 1 pear, sliced

Key Products
Schwartz product packaging

Product Information

£ 2.00/unit,43g
Ground Ginger

Product Information

£ 1.70/unit,26g

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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