Cut chicken wings at joint. Discard the hard wingtip.
In a large mixing bowl, combine flour, cornstarch, water, garlic powder, onion powder, salt, and baking powder. Whisk mixture together.
Heat 2 quarts vegetable oil in a large Dutch oven or pot over medium-high heat to 350 degrees F. I used a meat thermometer to check oil temperature.
Meanwhile, make the sauce. In a large mixing bowl, combine sugar, Korean chili paste, Moore's Marinade Spicy Mustard Hot Sauce, soy sauce, just a tiny splash of sesame oil, honey, rice vinegar, cold water, and minced garlic; set aside. Dice green onions, set aside.
I split the chicken wings into 3 equal portions to fry. Place 1/3 of the wings in the wet flour batter and stir to coat. Using tongs, remove wings from batter one at a time, allowing any excess batter to drip back into the bowl. Add to hot oil. Once 1/3 of the batter-coated chicken wings are in the hot oil, set the kitchen timer for 9 minutes. Increase heat to high and cook, stirring occasionally to prevent wings from sticking. Oil temperature will drop so the heat must be increase to high for this step. Transfer wings to prepared cooling rack.
Return oil to 350 degrees and repeat with the remaining two batches.
Return oil to 375 degrees F. Carefully return all wings to oil and cook, stirring occasionally, until deep golden brown and crispy, about 9 minutes.
Place wings on paper towel for 2 minutes to drain any excess oil.
Coat wings in sauce using kitchen tongs or a pastry brush.
Top Korean Wings with sesame seeds, and diced green onions.
Serve with cooked rice if desired.