Season chicken wings with salt, pepper, and ginger. Toss to coat, and allow to marinate for 15-20 minutes.
Heat oil to 375 degrees. Toss chicken wings in cornstarch and shake off excess. Fry wings in small batches, ensuring not to crowd the frying oil, for nine to ten minutes or until crispy and golden. Allow to rest on a wire rack to crisp up.
In a frying pan add garlic, gojuchang, ketchup, corn syrup, soy sauce, and apple cider vinegar. Whisk together, and bring up to a simmer. Cook for two to three minutes until glossy and thick.
Toss wings together with sauce, and a handful of chopped peanuts. Garnish with white sesame seeds.