Korean-Style Grilled Wings With Cucumber-Kimchi Salad

1. 1

   Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.

2. 2

   Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of marinade over chicken in bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and chill. Let chicken sit at room temperature at least 20 minutes or chill overnight.

3. 3

   Prepare a grill for medium heat or heat a grill pan over medium. Working in batches if needed, grill wings, turning occasionally, until skin is crisp and lightly charred, 15-20 minutes.

4. 4

   Meanwhile, let reserved marinade come to room temperature. Toss cucumbers, kimchi, vinegar, all but a small handful of scallions (save those for topping), and remaining 1 tsp. salt in a large bowl. Let sit 10-20 minutes. Top with sesame seeds.

5. 5

   Transfer wings to a medium bowl. Add reserved marinade and toss to combine. Serve wings with cucumber-kimchi salad and rice alongside. Top with reserved scallions.

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