Marinate the wings

• Whisk the buttermilk, salt, pepper, paprika, onion powder, garlic powder, mustard powder, curry powder, kimchi juice, lemon juice and soy sauce in a bowl.
• Add the thyme and rosemary sprigs, then submerge the wings in the marinade.
• Cover and refrigerate.

Make the gochujang glaze

• Combine the gochujang, garlic, ginger powder, hot sauce, sugar, honey, mirin, soy sauce and water in a saucepan.
• Bring to a boil, then simmer until slightly thickened.

Mix the dredge

• Combine the flour, cornstarch, garlic powder, onion powder, paprika, curry powder, mustard powder, salt, pepper and cayenne in a bowl.
• Add a few spoonfuls of the marinade and mix to create crispy clumps.

Coat and rest the wings

• Coat the wings heavily in the dredge.
• Let them rest so the coating sets.

First fry

• Heat the oil to 325°F (165°C).
• Fry the wings until lightly golden.

Rest the wings

• Drain the wings on a rack and let them rest.

Second fry

• Heat the oil to 375°F (190°C).
• Fry the wings again until deeply crispy.

Glaze and finish

• Brush or toss the wings lightly with the gochujang glaze.
• Finish with sesame seeds and green onions.