Prepare chicken wings: Pat dry thoroughly with paper towels. Marinate with salt, pepper, 1 tablespoon grated ginger, and rice wine for 15-20 minutes.

Prepare dredge: In a large bowl, whisk together potato starch, all-purpose flour, and baking powder.

Coat chicken: Toss the marinated chicken wings in the dredge mixture until each piece is fully and evenly coated. Gently shake off excess.

First Fry: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully add half of the chicken wings to the hot oil, ensuring not to overcrowd. Fry for 6-8 minutes until light golden and cooked through. Remove and place on a wire rack to drain. Repeat with the remaining chicken.

Second Fry: Increase the oil temperature to 375°F (190°C). Return all the previously fried chicken wings to the hot oil and fry for another 3-5 minutes until deeply golden brown and extra crispy. Remove and drain well on a wire rack.

Prepare sauce: While chicken is frying, in a small saucepan, combine gochujang, soy sauce, honey (or corn syrup), sugar, rice vinegar, minced garlic, 1 teaspoon grated ginger, water (or chicken broth), and sesame oil. Bring to a simmer over medium heat, stirring constantly until sugar dissolves and the sauce thickens slightly, about 3-5 minutes.

Coat chicken: In a large bowl or directly in the saucepan (if large enough), add the crispy fried chicken wings. Pour the prepared gochujang sauce over the chicken and toss immediately until all wings are evenly coated in the sticky glaze.

Serve: Transfer the sauced chicken to a serving platter. Garnish generously with toasted sesame seeds and freshly chopped scallions. Serve hot and enjoy the incredible flavors!