Prep the wings: Pat the wings very dry with paper towels. Removing surface moisture is key for crisp skin.

Mix the dry coating: In a large bowl, whisk cornstarch, baking powder, salt, black pepper, and garlic powder until evenly combined.

Coat the wings: Add wings to the bowl and toss until every piece is lightly, evenly coated. Shake off excess.

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

Arrange and oil: Place wings in a single layer, leaving space between pieces. Lightly spray or brush the tops with oil. Work in batches if needed.

Air fry, first cook: Cook at 380°F (193°C) for 18–20 minutes, flipping halfway. Wings should be golden and beginning to crisp.

Air fry, second crisp: Increase temperature to 400°F (204°C) and cook 3–5 more minutes for extra crunch. Internal temp should reach 165°F (74°C).

Make the glaze: While wings cook, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Add 2 tablespoons water.

Simmer: Bring the sauce to a gentle simmer over medium-low heat, stirring until glossy and slightly thick, 3–5 minutes. Add another tablespoon of water if it gets too thick. Keep warm.

Toss and serve: Transfer hot wings to a large bowl. Pour over the glaze and toss until each wing is well coated. Sprinkle with sesame seeds and green onions. Serve immediately with lemon or lime for a fresh finish.