A week in advance prepare the fauxchujang paste: in a food processor, combine all the ingredients and pulse to a smooth paste. Add water a tsp at a time to thin out to an applesauce consistency.

Place in a glass jar with a tight fitting lid and allow to ferment at room temperature for 3 days, "burping the jar" as needed by twisting off the lid to release air pressure.

Place the paste in the refrigerator and allow to sit for an additional 2-3 days before using.

Preheat your oven to 450°F. Line a sheet pan with aluminum foil and place the chicken wings on top.

Coat with canola oil, and sprinkle, liberally, with salt, pepper and garlic powder.

Bake for 30-35 minutes, or until the wings are crispy and cook through.

While your wings are cooking, prepare the fauxchujang: in a medium size mixing bowl, combine the soy sauce, sesame oil, vinegar, brown sugar, water, ginger, garlic, fauxchujang paste, gochugaru, and half of the slice green onions. Stir with a whisk to mix well. Set aside.

Once the wings are cooked, drain any liquids from the sheet pan. Toss the wings in small batches (6-8 at a time) into a ladle full of the fauxchujang sauce.

Place the coated wings on the sheet pan and bake for an additional 5 minutes.

Sprinkle on the remaining green onions, cilantro and the sesame seeds. Serve with daikon, carrot and/or celery sticks.