Mi Spicy Korean Chicken Wings

Ingredients
2-3 lbs chicken wings, wingettes, and drumettes only
salt
ground black pepper
3 cloves garlic, minced
3 tablespoons Korean red chili pepper paste, Gochujang
1/2 teaspoon Korean chili powder, Gochugaru
2 tablespoons soy sauce
1/2 tablespoon apple cider vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon sesame oil
white sesame for garnishing
chopped scallions for garnishing

Instructions
Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 - 45 minutes, until they are cooked through and crisp. You can also deep fry your wings and I suggest peanut oil for frying.
Fry at 350°-375° for 12 - 14 minutes for larger wings and 8 - 10 minutes for smaller wings. Place on brown paper bags to absorb grease.

In a small saucepan, add the remaining ingredients except for white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.
Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.