Line a baking sheet with paper towels. Set aside.
Attach a thermometer to the side of a deep, cast iron Dutch oven, if you have it. Another alternative is a regular pot with high sides. Add 2-3 inches of neural cooking oil with a high smoking point. I use grapeseed oil. The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom.
Wait until the oil temperature reaches 380F.
Heat a wok or deep stock pot over medium-high heat and add oil. When hot but not smoking, add chile flakes, garlic, and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.
Add the chicken wings and mix with a spatula or wooden spoon until each wing is coated in sauce. Heap onto a platter and garnish with sesame seeds and green onion and/or cilantro Serve with rice, kimchi, and beer.
*Do your best to maintain the heat at 380F during the frying, adjusting the heat from time to time. There will be an initial dip to a lower temperature in the beginning but the heat should climb back up to 380F. Raise the heat, if necessary.
**During the second frying, the heat will not dip down as dramatically when you add the chicken wings to the oil. Watch carefully that the oil temperature doesn’t exceed 400F.