Prep the wings: Pat wings dry with paper towels until very dry. This is key for crispiness. Trim any excess moisture or loose skin.

Season and coat: In a large bowl, mix potato starch, baking powder, salt, pepper, and garlic powder. Toss the wings in the mixture until each piece is thoroughly coated. Drizzle with a small amount of oil and toss again to lightly coat.

Preheat the air fryer: Heat to 380°F (193°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

First cook: Arrange wings in a single layer without crowding. Air fry at 380°F (193°C) for 18–20 minutes, flipping halfway. Wings should look pale golden and feel dry and firm.

Make the sauce: While wings cook, combine gochujang, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and 2 tablespoons water in a small saucepan. Simmer on low for 3–5 minutes until glossy and slightly thick. If too thick, add a splash of water. For more heat, stir in gochugaru.

Second cook for crunch: Increase air fryer temperature to 400°F (204°C). Cook wings another 5–7 minutes, flipping once, until deeply golden and audibly crisp. Internal temperature should reach 165°F (74°C).

Sauce and toss: Transfer hot wings to a large bowl. Pour over enough sauce to coat—start with half, toss, then add more to taste. You want a shiny glaze, not a soup.

Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately with pickled radish or a crisp salad.