Pat chicken wings thoroughly dry with paper towels. In a large bowl, combine flour, cornstarch, salt, and black pepper. Add the dried chicken wings and toss until evenly coated. Heat vegetable oil in a large deep pot or Dutch oven to 350°F (175°C). Carefully add the chicken wings in batches, ensuring not to overcrowd the pot. Fry for 10-12 minutes, or until golden brown and cooked through. Remove wings and place on a wire rack set over paper towels to drain excess oil. While wings are frying, prepare the glaze: In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, minced ginger, and sesame oil. Bring to a simmer over medium heat, stirring occasionally, until the glaze thickens slightly, about 3-5 minutes. Once all wings are fried, transfer them to a large clean bowl. Pour the warm glaze over the wings and toss gently until every wing is evenly coated. Serve immediately, garnished with sesame seeds and chopped green onions.