Korean BBQ Wings

In medium bowl, stir Gochujang, soy sauce, honey, garlic, sesame oil and ginger to combine. Transfer ½ cup (125 mL) of the marinade to large glass dish (or resealable plastic bag); add chicken and toss to coat. Cover and refrigerate 30 minutes. Reserve remaining marinade.

Preheat oven to 375°F (190°C). Remove chicken from marinade (discard any remaining in bowl or bag). Place wings in single layer on foil-lined and greased rimmed baking sheet. Bake, turning wings once, for 30 minutes.

Meanwhile, quarter and core Asian pear. Cut each quarter into 3 pieces. Place half of the remaining marinade in large bowl; add pear and baked wings, tossing to coat.

Place wings and pear on greased grill over medium-high heat; close lid and cook, turning once, until grill-marked and juices run clear when chicken is pierced, about 5 minutes.

In large serving bowl, toss chicken and pear with remaining reserved marinade to coat. Sprinkle with green onions and sesame seeds.

Test Kitchen Tip: If grill grates are set wide apart, help keep pear slices from falling through by using a grill basket instead. Alternately, thread pear slices on skewers.