Recipes / International dishes / Grilled Dishes

Korean Grilled Chicken Wings in Kiwi Marinade

International dishesGrilled DishesKorea20 minutes preparation, 4 to 8 hours marinating, 45 minutes grilling

Korean grilled chicken wings in a kiwi marinade come out far more tender than the usual marinade allows. The skin is golden, the soy and rice vinegar sauce is deep, and the sour and sweet sit level with each other. Timing the marinade is the hard part.

Kiwi carries a strong enzyme, a natural meat tenderizer. Past 8 hours the flesh turns mealy, so the wings stay in a sealed container for 4 to 8 hours only. The leftover marinade is blended smooth and reduced thick to toss with the wings.

This batch weighs about 1kg, at roughly 125 calories per 100g.

Method

  1. Mince the garlic and ginger, cut the kiwi into cubes and chop the spring onion.
  2. Put the ginger, garlic, spring onion, kiwi, dried chili, black pepper, white sesame seeds and 40.5g kOBE Monk Fruit Blend into a large bowl, then add 120ml soy sauce and 150ml rice vinegar.
  3. Stir everything together.
  4. Marinate the wings for 4 to 8 hours, keeping the container sealed so they do not pick up other smells.
  5. Heat the oven to 205 degrees C, or set up a charcoal grill. Lay the wings on a tray and roast for 30 minutes, then turn them and roast for another 15 minutes until golden on both sides.
  6. Blend the leftover marinade until smooth.
  7. Simmer the blended marinade in a pot until it thickens.
  8. Put the wings in a bowl, pour over the sauce and toss until every piece is coated.

Tips

  • Kiwi tenderizes very aggressively, so keep the marinade under 8 hours or the meat goes mushy.
  • Rice vinegar can be swapped for apple cider vinegar.
  • Charcoal smells better but needs steady turning so the wings do not burn.
  • Seal the container while marinating so the chicken does not pick up other smells from the fridge.
  • Blend and reduce the leftover marinade to a glaze before tossing the wings, which makes it cling and shine.
  • Lift the chicken out and scrape off the kiwi pulp on the skin, since anything left on scorches in the oven.

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