Gochujang Wings

In a large bowl, toss 2.5 lbs of chicken wings with 1 tbsp of kosher salt, 1 tsp of black pepper, and 2 tbsp of cornstarch until evenly coated.

Arrange the wings in a single layer on a baking sheet lined with parchment paper.

Bake in a preheated oven at 400°F (200°C) for 20 minutes, then flip the wings and bake for another 20 minutes, or until golden brown and crispy.

While the wings are baking, prepare the Gochujang glaze. In a saucepan, whisk together 1/2 cup of Gochujang paste, 1/4 cup of honey, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of sesame oil, 2 cloves of minced garlic, and 1 tsp of grated ginger.

Bring the glaze to a simmer over medium heat, then reduce the heat to low and simmer for 5 minutes, or until slightly thickened, stirring occasionally.

Once the wings are cooked, transfer them to a clean bowl and pour the Gochujang glaze over them. Toss until the wings are evenly coated.

Garnish the Gochujang wings with sesame seeds and chopped green onions.