In a medium bowl, combine the gochujang, soy sauce, rice vinegar, honey, ginger, garlic, salt, and pepper. Pour half of the marinade into a large resealable plastic bag and the remaining half into an airtight storage container and place in the refrigerator.
Add the chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour or overnight.
Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.
Bake the wings for 40 minutes, rotating the pan after 20 minutes.
After 40 minutes, remove the wings from the oven and liberally brush both sides of the wings with the glaze.
Heat the oven to 425°F and bake the glazed wings for an additional 8-10 minutes, or until the glaze caramelizes. Watch closely so the wings don’t burn.
Transfer the wings to a serving tray and let cool for 5 minutes.
Drizzle with fresh lime juice and garnish with sliced scallions. Enjoy!
While the wings bake, prepare the glaze. Pour the reserved half of the marinade into a small saucepan set over medium heat. Add the cilantro, scallions, sesame oil, ground black pepper, honey, butter, and lime juice. Taste and if needed, season with additional salt, pepper, and honey.
Reduce the heat to a low simmer and keep the glaze warm until ready to use, stirring often. If the glaze is getting too thick, remove it from the heat.
