Spicy Korean Baked Chicken Wings

Pre-heat oven to 250 degrees F.
Pat dry defrosted drumettes and wingettes and coat with baking powder. Set drumettes and wingettes on a baking rack that is placed on top of a baking sheet. Use aluminum foil or parchment paper to line baking sheet (underneath baking rack) to catch drippings for easier cleaning.
Bake in oven for 30 minutes on the lower middle rack.
Move oven rack to upper middle. Bring oven temperature to 425 degrees F and continue baking for another 25 minutes.
Remove from oven and flip chicken drumettes and wingettes over. Bake for another 20-25 minutes. Check at 20 minutes to see if chicken is done.
In a small pot, combine gochujang sauce, soy sauce, sugar, minced garlic, minced ginger, rice wine and water. Turn stove on to medium heat and bring to boil. Once it reaches a boil, turn to medium low and continue cooking and stirring for 3-5 minutes.
Bring baked drumettes and wingettes to a large bowl, add sauce, and toss to combine.
Garnish with chopped green onions and sesame seeds (optional).
Serve with plain white rice and enjoy!