Grilled Chicken Wings

Chicken Wings and Champagne
Korean Fusion Dish

Korean food used to be just that, but more and more we are seeing Fusion dishes with a Korean inspiration like this one. This Korean-inspired Fusion appetizer matches ingredients like Chinese Shao Xing Wine and Hot Bean Paste to produce a distinctive East-West taste.  This is good served warm as a substantial appetizer with a glass of Champagne.


Grilled Chicken Wings Korean Style

Korean Fusion


Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

8 large Chicken Wings

The Mixture:
2 tablespoons Korean Hot Bean Paste (or may substitute Sichuan style)
4 tablespoons Shao Xing Chinese Wine
1 crushed Garlic clove
1 chopped Green Onion, green and white parts
1 teaspoon Sugar
1 teaspoon Salt


Using chili garlic sauce in the Asian kitchen

Chili Garlic Sauce

First cut each wing into three sections, cutting along the joints. Discard the tiny tip end or save it for making stock.  Cut the meat loose from the end of each of the sections.  Pull the meat over the bones, turning it inside-out at the other end.  For the sections with two bones, remove the smaller one.  The bones will serve as handles when the wings are finished.

Next prepare The Mixture and mix with the Wing sections.  Marinate for two hours.

Grill the marinated Wings over charcoal or in the broiler for not longer than 15 minutes.  These are good served warm with a glass of Champagne. Adapted from Jackie Roberts, Amelio’s. San Francisco.


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