serves

12

pieces

Serves

prep-time

20

minutes

Preparation Time

35

min

Cooking Time

Ingredients
  • 1/2 cup Korean pepper paste (Gochujang)
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp minced fresh garlic
  • 2 tbsp sesame oil
  • 1 tsp McCormick Ginger Ground
  • 2 kg chicken wings
  • 1 Asian pear, cored and sliced
  • 2 spring onions, thinly sliced
  • 1 tbsp sesame seeds
Directions
  1. Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl. Place chicken in large plastic bag. Add 1/2 cup of the marinade; toss to coat well. Reserve remaining marinade.
  2. Remove chicken and discard any remaining marinade. Place chicken on shallow lined baking tray. Bake in preheated 190°C oven for 30 minutes, turning chicken halfway through cooking.
  3. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.
  4. Grill chicken and pear slices over medium heat for 5 minutes. Toss chicken and pear with remaining marinade in large bowl. Sprinkle with spring onions and sesame seed.
Recipe Tip

Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavour adventure.

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