Prepare the aromatics. Thinly slice the green onion, and separate the white and green parts. Finely mince or grate the ginger and garlic.

In a small bowl, add gochujang, gochugaru, sugar, soy sauce, oyster sauce, mirin, water, and some freshly ground pepper. Mix to combine and set aside.

Use a knife to make small slits in the chicken wings. Pat them dry with paper towels. Season with salt and pepper. Evenly coat them in the cornstarch.

Make gochujang chicken wings. In a large pan or skillet, heat 3 tablespoons of oil over medium heat. Once hot, add the chicken wings and cook for 4-5 minutes per side or until golden brown. Once they’re cooked through, remove them from the pan, but leave the oil, and set them aside.

In the same pan, add garlic, ginger, and the white part of the green onion. Sauté for about 1 minute. Pour in the sauce and bring it to a boil over high heat.

When the sauce boils, add the chicken wings and toss them together until the wings are evenly coated and the sauce has thickened. Transfer them to a serving plate and garnish with sesame seeds and green onions. Dig in!