Remove wing tips and save in the freezer for the next time you make stock. Separate the wingette from the drumette. Set aside.

In a small food processor or high-speed blender, puree kimchi until completely pureed. Add hot pepper paste and pulse to combine.

In a small sauce pan, melt butter over medium to low heat and once melted, add cumin, coriander and sugar and stir to combine.

Once sugar dissolves, add to kimchi mixture and blend to combine. Set aside.

Heat oven to 250 degrees F to keep chicken warm between batches.

Heat a heavy bottomed pot with enough oil to cover the wings as they fry, about three inches deep. Heat to 350 degrees F.

Place a rack over a sheet pan to collect oil drips.

Once the oil is hot, dry the wings with paper towels. Then using tongs, place one quarter of the wings in the hot oil and fry for about ten minutes, or when they are brown and crispy and start to float. Cut one open if you are not sure.

Using a spider or strainer, remove batch one to the rack just to drain slightly then using tongs, place in a large bowl, add one quarter of the sauce and toss to coat. Place on a pan and keep warm in the oven.

Repeat for the remaining three batches, letting the oil come back to 350 degrees F before adding more chicken.

Once all of the wings are done, place in a serving bowl or platter and top with chopped scallions and sesame seeds as garnish.