Begin by patting the chicken wings dry with paper towels. In a large mixing bowl, combine kosher salt, freshly ground black pepper, baking powder, and garlic powder. Toss the dried wings in the seasoning mixture and marinate for at least 30 minutes.

Heat vegetable oil in a deep pot to approximately 300°F (150°C). Carefully place the marinated wings in the oil, frying them for about 10-15 minutes until light golden. Transfer them to a wire rack to rest.

Increase the temperature of the oil to 375°F (190°C) for the second fry.

Carefully add the rested wings back into the oil in batches and fry for about 5-7 minutes until deep golden brown and ultra-crispy.

While the chicken is frying, melt butter in a saucepan over medium heat. Add minced garlic and freshly grated ginger, sauté for 1-2 minutes. Then incorporate gochujang, ketchup, rice vinegar, low-sodium soy sauce, honey, and brown sugar. Stir until well-blended and simmer for 5 minutes.

Once the wings are golden brown, remove them and drain on a wire rack. Toss them in the saucepan with the sauce until thoroughly coated.

Plate the chicken wings and sprinkle with cocktail peanuts, sesame seeds, and sliced green onions. Serve immediately.