In a large mixing bowl, combine the flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and baking powder.
Mix the dry ingredients well, then add the chicken wings to the bowl and coat them with the flour mixture.
In a large frying pan, heat the vegetable oil to 170°C.
Add the chicken wings to the pan and fry for about 10-12 minutes or until golden brown and crispy.
Remove the chicken wings from the pan and place them on a paper towel to remove excess oil.
In a separate saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
Cook the sauce over medium heat for 3-4 minutes or until the sauce thickens slightly.
In a large mixing bowl, toss the fried chicken wings in the sauce until they are coated evenly.
Serve the chicken wings on a platter and sprinkle with sesame seeds and sliced spring onions for garnish.