Place the wings into your crockpot.

Add the minced garlic and ginger right over the top.

In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne pepper, salt, and white pepper until smooth and combined.

Important: Reserve half of the sauce and set it aside—you’ll need it later for basting. Pour the other half over the wings in the slow cooker.

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked, nice and tender, and hits an internal temp of 165°F.

When the wings are done, preheat your oven’s broiler. Line a rimmed baking sheet with foil and lightly grease it with cooking spray or butter so nothing sticks.

Transfer the wings to the baking sheet and brush them with the leftover sauce you set aside earlier. Broil for 6–8 minutes, flipping and basting halfway through, until they’re as crispy and caramelized as you like.

Sprinkle with green onions and sesame seeds. Serve with white rice and shredded cabbage if you’d like—and dig in!