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 together until combined, then add any leftover marinade (or 1-2 tbsp of water) into the seasoning mix. With your hands, rub the mix together with the liquid to create craggily bits in the seasoning mix.

Coat your wings into the seasoning mix, and pack in the dredge well making sure to leave no dry spots. Shake off any excess and let rest on a sheet pan for 5-10 minutes while you heat up your frying oil.

Fry the wings in batches at 350F for 6-8 minutes. Remove and set on a rack or paper towel to drain while you fry the rest of your wings.

Fry the wings a 2nd time at 350F for 1-2 minutes. This will get the exterior super crispy.

In a large wide pan, heat 2 tbsp of neutral oil over medium heat. Add your garlic, ginger, and gochujang and fry for 30-45 seconds until fragrant. Add soy sauce, brown sugar, honey, rice vinegar and water. Stir until the sauce bubbles and the sugar is dissolved, about 2-3 minutes.

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