Want to know the secret behind our creme fraiche wings? Check out the article that Bonnie Benwick wrote in the Washington Post Food Section.
Photograph by Renee Comet for The Washington Post
MAY 2, 2014
These wings have become a signature dish at Maple Ave Restaurant in Vienna. The no-cook sauce relies on the smooth blending of creme fraiche, gochujang (Korean red pepper paste) and the sour tang of sudachi juice, a Japanese citrus.
It’s preferable to have an instant-read thermometer for monitoring the oil as well as the doneness of the wings.
Make Ahead: Leftover sauce can be refrigerated in an airtight container for up to 1 month.
Where to Buy: Sudachi juice is available at Japanese grocers such as Hana Market in the District. Gojuchang is available at Asian markets and at some Whole Foods Markets.