Pat 3 pounds of chicken wings completely dry with paper towels and place them in a white ceramic bowl. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon grated ginger if using, and toss with your hands so every piece is coated.

In a separate white ceramic bowl, whisk together 1/2 cup cornstarch, 1/4 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder. Add the wings and toss until every piece wears a thin, even dry coat with no wet patches left.

Pour 6 cups vegetable oil into a cream enameled Dutch oven, enough to reach about 2 inches up the side, and clip on a deep-fry thermometer. Heat over medium until it reads 325°F.

Lower a third of the wings into the oil with tongs. Fry for 6 to 8 minutes, until the coating looks pale gold and feels set, not browned, then lift to a wire rack set over a baking sheet. Repeat with the remaining wings, letting the oil return to 325°F between batches.

Let the fried wings rest on the rack for 10 minutes. This is not optional: it lets the crust firm up and the oil climb back to temperature for the second fry.

Raise the oil to 375°F. Working in two batches, lower the wings back in and fry for 3 to 4 minutes, until deep golden brown and audibly crackling when tapped with the tongs. Drain again on the wire rack.

While the wings rest, set a cream enameled saucepan over medium heat and add 1/3 cup gochujang, 1/4 cup honey, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 4 cloves minced garlic, 1 tablespoon grated ginger, and 1 tablespoon sesame oil.

Simmer the glaze for 2 to 3 minutes, stirring often, until it turns glossy and thick enough to coat the back of a spoon. Thin with 1 to 2 tablespoons water if it looks too tight.

Tip the hot, fried wings straight into a wide white ceramic bowl, pour over the warm glaze, and toss with two spoons until every wing is lacquered and sticky.

Pile the glazed wings onto a white ceramic platter. Scatter over 2 tablespoons sesame seeds and 3 sliced green onions, and serve immediately alongside a small bowl of pickled radish while the crust is still loud.