Pat chicken wings completely dry with paper towels and season with salt and pepper. Let sit at room temperature for 15 minutes.

In a large bowl, whisk together flour, cornstarch, 1 tsp salt, and 1/2 tsp pepper. Gradually add cold water, whisking until smooth batter forms with no lumps.

Heat oil in a large heavy pot or deep fryer to 325?F. Working in batches, dip chicken wings in batter, letting excess drip off, and carefully lower into oil.

Fry for 10-12 minutes for the first fry. Remove and drain on wire rack. Increase oil temperature to 375?F.

While oil heats, make glaze by whisking together gochujang, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and brown sugar in a large bowl until smooth.

For second fry, return chicken to 375?F oil and fry for 3-4 minutes until deep golden brown and extra crispy. Drain briefly on paper towels.

Immediately toss hot chicken in glaze until evenly coated. Garnish with sesame seeds and chopped scallions. Serve immediately.