Place the chicken wings in a large mixing bowl and toss with salt, black pepper, grated ginger, and mirin. Let stand at room temperature for 15 minutes to absorb flavors.

In a separate shallow bowl, whisk together the potato starch, all-purpose flour, and baking powder. Dredge each chicken piece in the starch mixture, pressing firmly so every crevice is evenly coated, then gently shake off excess.

Combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a small saucepan. Warm over medium-low heat, stirring constantly until the glaze is smooth and simmering, about 3 minutes, then remove from heat.

Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 168 °C (170 C). Working in batches to avoid crowding, fry the chicken for 8 to 10 minutes until pale golden and cooked through. Transfer to a wire rack to rest for 5 minutes.

Raise the oil temperature to 191 °C (190 C). Return the chicken to the hot oil in batches and fry a second time for 2 to 3 minutes until deep golden brown and exceptionally crisp. Transfer back to the wire rack to drain.

Transfer the hot chicken immediately into a large mixing bowl, pour over the warm gochujang glaze, and toss swiftly to coat every piece evenly.

Arrange the glazed chicken on a serving platter, garnish generously with toasted sesame seeds and sliced scallions, and serve hot.