Creating Spicy Korean Fried Chicken can be straightforward if you follow these simple steps:

1. Marinate the Chicken: In a large bowl, combine chicken wings with buttermilk. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

2. Prepare the Dry Mixture: In another bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.

3. Coat the Chicken: Remove the marinated chicken from the refrigerator. Dredge each piece in the dry mixture, ensuring an even coat. Shake off any excess flour.

4. Heat the Oil: In a large pot or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge the chicken pieces.

5. First Fry: Carefully add chicken to the hot oil in batches. Fry for about 8-10 minutes until golden brown. Remove and place on a paper towel-lined plate to drain.

6. Rest the Chicken: Allow the chicken to rest for 10 minutes. This helps it stay crispy.

7. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the chicken again for an additional 5-7 minutes until extra crispy. Remove and drain on paper towels.

8. Prepare the Spicy Sauce: In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Cook over medium heat for 5-7 minutes, stirring until well combined and slightly thickened.

9. Toss the Chicken: In a large mixing bowl, add the fried chicken and pour the spicy sauce over it. Toss until evenly coated.

10. Garnish: Transfer the chicken to a serving platter and sprinkle with sesame seeds and chopped green onions for garnish.