1 tablespoon Spicy Gochujang Korean Chili Paste (if you are using standard Gochujang paste go ahead and add a bit more here)
1 1/2 tablespoon Honey
Preheat the oven to 215C or 420F
Separate the wingette and drumette if they are not already by cutting through the connecting joint (it’s easier than that sounds, just use your big chef’s knife). Remove the wing tip and discard or freeze to use the next time you make stock.
Line a baking sheet with parchment and lay the wing pieces in a single layer on the parchment.
Put the sheet with your wings in the preheated oven and bake for 45-50 minutes. Flipping half way through. (I like to flip them at 20 minutes, then again at 40 minutes). The skin should have crisped up and started to get some color on bits.
While the wings are in the oven, in a small sauce pan heat the Gochujang paste, Honey, and Butter until combined, remove from heat and wait for the wings.
When the wings are cooked, use tongs to transfer them from the baking sheet to the bowl or pot with your sauce, toss to combine.
Top with sesame seeds and spring onions(optional) and enjoy immediately!