The last couple days, I have had my recipe notebook and editorial calendar in front of me because I’ve been planning Fall recipes. I pretty much say this every single year but I still can’t believe Fall is around the corner and we will be smelling cinnamon everything soon. Oh, and lest not forget ALL.THE.PUMPKIN. Although, I’m not a huge pumpkin in sweets kind of person. I’m obsessed with figuring out how to incorporate pumpkin into savory dishes. So get ready!
I’m even thinking of leftover turkey recipes already. Ugh, I know.
Gah. 2016 is going to be over before we know it. I’m going to blink and I’m going to have to start training myself to write 2017 instead of 2016. It always takes me a solid two months before I get in the habit.
These creme fraiche wings are life-changing in the best way possible. It’s like a spicy, creamy concoction in your mouth. You know how when you eat something spicy they tell you to drink milk? I feel like these creme fraiche wings are such a game with your mouth. The creme fraiche makes the sauce situation creamy and it calms your mouth down from the spice of the gochujang so then you like can’t stop eating these and it’s basically an endless cycle of spicy and cool.
Jason and I actually had these wings at a local specialty deli. We were curious what ‘creme fraiche wings’ were all about and apparently, the owner has them at another local restaurant in town so they were kind of like a staple menu item. We could see why after we had them. So freaking good.
The ones we had the deli were fried but I hate frying at home so I baked the wings instead and just tossed the wings in the sauce afterwards. These guys are so addicting. You’ll wonder why you used buffalo sauce for wings all these years! ;)
Get your wet-naps ready. You’ll need them for these!
Creme Fraiche Wings
- 2 pounds chicken wings and drumettes
- 2 cups crème fraîche
- 3 tablespoons oyster sauce
- 3 tablespoons fish sauce
- 1/4 to 1/2 cup gojuchang (Korean red pepper paste)
- 3 tablespoons soy sauce
- 3 tablespoons fresh lime juice
- Pinch kosher salt, plus more as needed
- Pinch freshly ground black pepper, plus more as needed
- Scallions, for garnish
- Preheat oven to 375 degrees Fahrenheit and line two large baking sheets with aluminum foil.
- Place wings and drumettes about 1-inch apart on the two baking sheets and bake for 30-35 minutes until outer skin is slightly crispy and browned.
- In the meantime, in a large bowl, whisk together crème fraîche, oyster sauce, fish sauce, 1/4 cup of gojuchang, soy sauce, lime juice, salt, and pepper. Whisk until no clumps remain.
- Taste the sauce and if it is not spicy enough for you, add more.
- Once the wings are done, carefully toss the hot wings in the sauce mixture.
- Top with scallions, if desired.
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