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Preheat oil to 350˚F.
Spicy Korean gochujang sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
Honey-soy sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
Pat wings dry.
Sift together the potato starch (or cornstarch), flour, and salt into a mixing bowl.
Whisk in cold water until fully incorporated and no lumps remain.
Dip each wing into the batter and shake to remove any excess (the batter will form a very thin layer around the chicken).
Carefully drop each battered wing into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches).
Drain friend chicken pieces onto paper towels or a baking sheet lined with a cooling rack.
Once all wings have been fried, place wings back into the fryer, in batches, and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt.
Add half the fried wings to each sauce and toss together until all wings are evenly coated.
Transfer wings to a large platter.
Top the gochujang wings with sesame seeds and crushed peanuts and the honey-soy wings with sesame seeds and green onion. Serve immediately.