Preheat the oven to 450 degrees.
In a bowl, combine flour, salt and baking powder.
Dry the chicken wings off with a paper towel. Then, dredge each chicken wing in the flour mixture until thoroughly coated.
Line the chicken wings evenly on a wire rack or sheet pan. Bake for 15 minutes, then flip and bake another 15 minutes, until they are crispy and light golden brown.
While the wings are baking, prepare the Gochujang honey sauce.
In a large mixing bowl, combine the Gochujang, honey, garlic powder, sesame oil, rice vinegar and soy sauce. Stir until fully combined.
In a sauce pan, over medium heat, melt the butter and the white miso together and whisk until combined. Lower the heat to low, and then add the rest of the sauce to the butter mixture. Stir until fully incorporated and remove the sauce from the heat.
When the wings are done, toss them in the sauce.
Sprinkle black and white sesame seeds and sliced chives on top. Serve immediately.
