Marinate chicken wings in salt, white pepper, garlic, ginger, soy sauce, and sesame oil for 1-2 hours or overnight for best results.

In a large bowl, add flour, cornstarch, kosher salt, white pepper, and baking powder. Mix until combined, then add marinade or 1-2 tbsp of water into the seasoning mix. Rub the mix together with the liquid to create craggily bits.

Coat your wings into the seasoning mix, packing it well. Shake off excess and let rest on a sheet pan for 5-10 minutes while heating oil.

Fry the wings in batches at 350°F for 6-8 minutes. Remove and set on a rack or paper towel to drain.

Fry the wings a second time at 350°F for 1-2 minutes for extra crispiness.

In a large pan, heat 2 tbsp of neutral oil. Add garlic, ginger, and gochujang. Fry for 30-45 seconds until fragrant. Add soy sauce, brown sugar, honey, rice vinegar, and water. Cook until bubbling and sugar is dissolved.

Add wings to the sauce and toss to coat. Serve immediately & enjoy!