Heat an outdoor grill for direct, medium heat (350ºF to 375ºF).

Prepare 3 pounds chicken wings if the wings are whole and not yet separated: Use a chef’s knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or freeze the wing tips for stock. Cut through the second joint to separate the wing into forearm (flat) and upper arm (drumette) portions.

Pat the wings dry with paper towels and place in a large bowl. Sprinkle with 2 teaspoons baking powder, 2 teaspoons cornstarch, and 1 teaspoon kosher salt. Toss with your hands to evenly coat the wings.

When the grill is ready, scrape the grates clean. Grilling in batches if needed, place the wings on the grill in a single layer with space between each one. Cover and grill, flipping every 5 minutes, until cooked through and the skin is evenly browned and crisp, 25 to 30 minutes. About 10 minutes before the wings are ready, make the sauce.

Mince 2 garlic cloves. Peel and finely grate 1 (1-inch) piece fresh ginger until you have 1 tablespoon. Melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the garlic and ginger and cook until fragrant, about 1 minute. Add ¼ cup honey, 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon plus 1 ½ teaspoons rice vinegar, and 1 teaspoon toasted sesame oil. Whisk until combined and cook until warmed through, about 30 seconds. Turn off the heat. (Alternatively, place the butter, garlic, and ginger in a microwave-safe bowl and microwave in 30-second intervals until the butter is melted.)

When the wings are ready, transfer to a large bowl. Drizzle with the sauce and toss evenly to coat. Garnish with 1 thinly sliced medium scallion and white sesame seeds if desired.