Cut wings into drumettes and wingettes and place in a large bowl. Make the marinade by whisking together the gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, sugar and pepper. Reserve half of the marinade for later.

Pour remaining marinade over wings and toss to coat. Cover and refrigerate for 1-2 hours.

Preheat oven to 400°F. Line a baking sheet with foil and grease with oil. Arrange wings on sheet. Bake for 30 minutes, flip wings, then bake for 15 more minutes.

Meanwhile, pour reserved marinade into small saucepan over medium heat. Simmer for 5 minutes to reduce into a glaze.

Brush wings all over with glaze and return to oven for 5 more minutes to caramelize.

Transfer wings to serving platter. Garnish with sesame seeds and scallions. Serve immediately.

Cut wings into drumettes and wingettes and place in a large bowl. Make the marinade by whisking together the gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, sugar and pepper. Reserve half of the marinade for later.

Pour remaining marinade over wings and toss to coat. Cover and refrigerate for 1-2 hours.

In a large bowl, mix together 1 cup cornstarch and 1 cup flour. Dredge marinated wings in starch mixture until fully coated.

Fill a large pot with 2-3 inches oil and heat to 325°F. Fry wings for 5 minutes until browned. Drain on paper towel-lined plate.

Reheat oil to 375°F. Fry wings again for 2-3 minutes until crispy. Drain on new paper towels.

While wings fry, make glaze by simmering reserved marinade for 5 minutes. Toss hot fried wings in glaze until coated.

Transfer wings to serving platter. Garnish with sesame seeds and scallions. Serve immediately.