Honouring Roots – Korean Pepper Paste, Sesame, Asian Pear & Garlic Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavour adventure. Prep Time: 20 minutes Refrigerate: 30 minutes Cook Time: 35 minutes Makes 4 servings (125 mL) Korean pepper paste (Gochujang) (125 mL) soy sauce 60 mL honey 2 tbs (20 grams) S4C ChoppedGarlic in Oil 2 tbs (30 mL) sesame oil 1 tsp (2 grams) S4C Ground Ginger 4 pounds (2 kilograms) chicken wings 1 Asian pear 2 spring onions, thinly sliced 1 tbs (7 grams) Noels Sesame Seeds
1. Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add 120 mL) of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade. 2. Remove chicken from marinade. Discard any remaining marinade. Place chicken on shallow large baking tray. Bake in preheated 375°F (190°C, Gas Mark 5) oven 30 minutes, turning chicken halfway through cooking. 3. Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. 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-high heat 5 minutes, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with spring onions and sesame seeds. Test Kitchen Tips: • Gochujang or Korean pepper paste is made from chilli powder, glutinous rice powder, fermented soybeans and salt. It is used to flavour stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores. • Chicken wings may be grilled without prebaking. Grill marinated chicken over medium-high heat 15 to 18 minutes until cooked through, turning frequently. Grill pear slices as directed, brushing with 2 tablespoons (30 mL) of the reserved marinade. Continue as directed. Recipe courtesy of Schwartz for Chef from McCormick’s 2012 Flavour Forecast