Best 2 Korean Inspired Grilled Wings With Cucumber Kimchi Salad Recipes

Calling all wing lovers! Get ready to embark on a culinary adventure with our Korean-inspired grilled wings and refreshing cucumber kimchi salad. These tantalizing wings are infused with the irresistible flavors of gochujang, ginger, garlic, and sesame, resulting in a perfect balance of sweet, spicy, and savory. Grilled to perfection, they boast a crispy exterior and succulent interior that will leave you craving more. Paired with the vibrant and tangy cucumber kimchi salad, this dish offers a delightful interplay of textures and flavors. The salad's crisp cucumbers, zesty kimchi, and tangy dressing create a refreshing contrast to the rich wings, making it the perfect accompaniment. So, gather your ingredients, fire up the grill, and prepare to indulge in this Korean-inspired feast that will surely become a favorite in your recipe repertoire.

Here are our top 2 tried and tested recipes!

CUCUMBER KIMCHI

Cucumber Kimchi image

This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is as simple as it gets - the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer.

Provided by Sam Sifton

Categories easy, condiments

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 small cucumbers, cut into 1/8-inch slices
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon gochugaru (Korean red-pepper flakes)
1/4 cup mirin
6 tablespoons rice vinegar
1 teaspoon grated garlic
1 teaspoon fermented krill or baby shrimp (optional)

Steps:

Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
Rinse cucumbers in cold water to remove salt, drain and pat dry.
Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 271 milligrams, Sugar 4 grams

SMACKED CUCUMBER 'QUICK KIMCHI'

Smacked Cucumber 'Quick Kimchi' image

This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.

Provided by Eric Kim

Categories dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish

Time 40m

Yield 2 to 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Steps:

On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

Tips:

Use a variety of wings. Don't be afraid to mix and match different types of wings, such as drumettes, flats, and mid-joints. This will give your dish a more interesting texture and flavor.
Marinate the wings overnight. This will help the flavors to penetrate the meat and make the wings more tender. If you don't have time to marinate the wings overnight, you can marinate them for at least 30 minutes.
Cook the wings over medium-high heat. This will help to create a nice char on the outside of the wings while keeping the inside moist.
Baste the wings with sauce frequently. This will help to keep the wings moist and flavorful.
Serve the wings with your favorite dipping sauce. Some popular dipping sauces for Korean-inspired wings include soy sauce, gochujang sauce, and ranch dressing.

Conclusion:

Korean-inspired grilled wings are a delicious and easy-to-make appetizer or main course. With their sweet, savory, and spicy flavor, these wings are sure to be a hit with your friends and family. So next time you're looking for a new way to enjoy wings, give this recipe a try!