Start by preheating your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup and even cooking. Place the chicken wings in a large mixing bowl and season generously with salt and freshly ground black pepper. Arrange the wings in a single layer, skin-side up, on the prepared baking sheet. Roast in the oven for 40 to 45 minutes, or until the wings are deeply golden, crispy on the edges, and fully cooked through.

Meanwhile, combine the sauce ingredients in a small saucepan—Gochujang, Gochugaru, soy sauce, sugar, apple cider vinegar, minced garlic, water, and sesame oil. Place the saucepan over low heat and stir continuously until the sugar dissolves and the sauce thickens into a sticky glaze. Once the sauce has reached a rich, velvety consistency, remove it from the heat.

When the wings are done roasting, transfer them to a large bowl. Pour the warm sauce over the wings and toss thoroughly until each piece is evenly coated. Finish with a generous sprinkle of toasted white sesame seeds and freshly chopped scallions for extra flavor and visual appeal. Serve immediately while hot and sticky.