Begin by patting your chicken wings dry with paper towels. Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the dried chicken wings with baking powder, salt, black pepper, and cornstarch. Toss until evenly coated.

Line a baking tray with parchment paper, then place the seasoned wings in a single layer.

Bake the wings in the preheated oven for 30-35 minutes, flipping halfway through for even browning.

While the wings bake, mix together gochujang, honey, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger in a medium bowl.

After baking, transfer the wings to a large mixing bowl and pour the prepared sauce over them. Toss gently until fully coated.

Return the sauced wings to the baking tray and bake for an additional 5-10 minutes to caramelize the sauce.

Remove from the oven and let cool, then garnish with sesame seeds and sliced green onions.