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Fuaxchujang Chicken Wings

Make your "fauxchujang" paste a week in advance and whip up these spicy wings in a flash.
Course Starter
Cuisine Korean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 -10

Ingredients

Fuaxchujang Paste

  • 2 " piece ginger root peeled and chopped
  • 5 cloves garlic chopped
  • 1 tbsp anchovy paste
  • 1 tbsp thai fish sauce
  • 1 tbsp sesame oil
  • 1/3 cup Korean red pepper flakes gochugaru
  • 1 tsp sugar
  • 1 tsp kosher salt

Wings

  • 6 lbs chicken wings
  • 2 tbsp canola oil
  • salt
  • ground black pepper
  • garlic powder

Fauxchujang Sauce

  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp water
  • 1 tsp minced ginger
  • 1 tbsp minced garlic1/2 cup fauxchujang paste
  • 2 tbsp gochugaru red pepper flakes
  • 6 green onions separated, sliced thinly on the diagonal
  • 1 bunch cilantro chopped, to garnish
  • toasted sesame seeds to garnish

Instructions

  • 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.