Pat the whole chicken wings dry with paper towels. If still whole, separate into drumettes and flats by cutting at the joint. Remove any excess skin or tips if desired. Drying thoroughly helps achieve crispness.

Season and coat

In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps the skin crisp during cooking.

Cook wings

Choose one cooking method: - Frying: Heat neutral oil in a heavy pot or deep fryer to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan. - Oven method (baked for crispness): Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, spacing them so air circulates. Bake 40–45 minutes, flipping once halfway through, until skin is browned and crisp and internal temp is 165°F (74°C). If desired, finish under the broiler 1–2 minutes to deepen color—watch closely to avoid burning.

Gochujang Sesame Sauce

Make sauce

While wings are cooking, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and 1–2 tablespoons water in a small saucepan or bowl. If using a saucepan, warm gently over low heat, stirring until smooth and slightly glossy, 2–3 minutes. Adjust sweetness or heat to taste by adding more honey or a pinch of water to thin. Stir in toasted sesame seeds off heat.

Toss wings in sauce

When wings are cooked and drained, place them in a large mixing bowl. Pour the warm gochujang sesame sauce over the wings and toss gently but thoroughly to coat each wing evenly. If you prefer a glaze that's slightly sticky, return the sauced wings to the warm oven (or a hot skillet) for 2–3 minutes to set the sauce.

Garnish & Serve

Transfer the sauced wings to a serving platter. Sprinkle with thinly sliced scallions and extra toasted sesame seeds. If using, add thinly sliced fresh red chili or a pinch of chili flakes for extra heat. Serve immediately with napkins and optional pickled vegetables or rice on the side.