Step 1

Pat chicken wings completely dry and set aside. In a large bowl, whisk together baking powder, salt, black pepper, corn starch, onion powder and garlic powder. Add chicken wings and toss to coat thoroughly and evenly all over. Gently press coating onto each chicken wing to ensure it sticks. Line a baking sheet with aluminum foil. Set a baking rack on top of the baking sheet. Transfer chicken wings to prepared rack/baking sheet and set in refrigerator, uncovered, to dry-brine for at least 8 hours or overnight.

Step 2

When you’re ready to cook, preheat oven to 450 degrees. Keeping rack-baking sheet setup intact, transfer wings to oven and bake for 20 minutes. Flip wings and return to oven to bake, flipping wings twice more during baking, until deeply golden brown all over, about 35 minutes more. Remove chicken from oven and let rest about 5 minutes before tossing with sauce.

Step 3

Meanwhile, make the sauce: In a medium saucepan, heat oil over medium heat. Add garlic and ginger and cook, stirring frequently, until garlic has slightly crisped, about 5 minutes. Add corn syrup, soy sauce, white vinegar and yellow mustard, and bring to a simmer. Add brown sugar and gochujang, and stir to combine. Continue cooking until sugar completely dissolves, about 1 minute. Remove from heat.

Step 4

In a large bowl, combine chicken, sesame seeds and sauce, and toss to coat. Garnish with scallions, if using, and toss again. Add pickled jalapeños, if using, and toss once more.