Preheat oven to 375 F

Toss chicken wings with salt in a medium bowl, coating all sides well and set aside.

Make the batter, whisking all ingredients together until smooth in a medium bowl.

Set a wire rack over a foil-lined sheet pan near the stove.

Make the sauce ( to save time, you can do this at the same time as frying the wings).  Sauté the garlic and ginger in the oil over medium heat until fragrant and golden. Add the mirin, simmer for 2 minutes, stir in the remaining ingredients- soy sauce, orange juice, Gochujang, red chili paste brown sugar, vinegar, sesame oil and orange zest – and bring to a simmer again. Taste for heat, adding more if you like. Turn heat off.

Heat one inch of oil, in an extra-large skillet or dutch oven, over medium-high heat until oil is hot, 350F – or until heat sizzles loudly when you test it by dropping a drop of batter in.

Working in batches, coat the chicken in the batter, using tongs, and place gently in hot oil, careful not to splatter. Be careful not to overcrowd. Fry  7-9  minutes or until golden, being patient, then gently turn over and fry 3 more minutes. They should be golden and crispy.

Place on the wire rack (set over over a sheet pan) and keep them in the oven while you fry all the remaining chicken.  Once all the chicken wings are fried, keep them in the oven for 15  more minutes or until the last batch is cooked through. Double-check by cutting into one- juices should run clear, there should be no red or pink.

Reheat the sauce, then toss the crispy chicken wings in the sauce and garnish with sesame seeds and scallions.

Serve immediately so they stay crispy.