Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure.
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 1/2 cup of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.
Preheat oven to 375°F. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined large baking pan. Bake 30 minutes, turning chicken halfway through cooking.
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.
Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with green onions and sesame seed.
• Korean pepper paste or Gochujang is a fermented chile and bean paste. It is used flavor 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 of the reserved marinade. Continue as directed.