Pat the Chicken Wings dry and season them lightly with Salt and freshly ground Black Pepper; let sit while you prepare the batter and sauce.
Make a simple marinade by tossing the wings with a splash of Rice Wine and grated Ginger; refrigerate for 15–30 minutes to tenderize and add flavor.
Whisk together the dry coating: combine Potato Starch, All-Purpose Flour, a pinch of Baking Powder, and a little more Salt. Gradually add cold Water to form a slightly thick batter that will cling to the wings.
Heat about 2–3 inches of Neutral Oil in a deep pot or fryer to a medium temperature (about 320°F / 160°C). Working in batches, dip the marinated wings into the batter to coat and gently lower them into the oil.
Fry the wings for about 6–8 minutes until puffed and pale golden; remove to a wire rack or paper towel-lined tray to drain. Let rest for 5–10 minutes — this rest helps achieve extra crunch on the second fry.
Increase the oil temperature to hot (about 375°F / 190°C). Return the wings to the oil in batches and fry again just until deeply golden and super crisp, about 2–4 minutes. Drain on a rack.
While the second fry is happening, make the sauce: combine Gochujang, Ketchup, Soy Sauce, Rice Vinegar, a drizzle of Mulyeot (or honey), and a spoonful of Brown Sugar in a small saucepan. Add minced Garlic and a little grated Ginger for depth.
Bring the sauce to a gentle simmer and cook for 2–3 minutes until slightly thickened, then stir in a pinch of Gochugaru for smokiness and a small drizzle of Sesame Oil for fragrance.
Toss the hot, double-fried wings in the warm sauce until evenly coated, or brush the sauce onto the wings for a lighter glaze.
Garnish with toasted Sesame Seeds and thinly sliced Scallions. Serve immediately so the wings stay crispy and saucy.
