I don't want to overplay this technique, because it will not fool anyone who has experienced the crispy glory that is Korean fried chicken. It will most definitely lose in a wing fight. On the other hand, not too shabby for baked chicken wings.
It's also really easy and doesn't require the mess of deep-frying.
I adapted Amanda Hesser's amazing recipe for oven-fried chicken thighs, which involves soaking chicken pieces in a bath of ice water (I still don't know why) in the refigerator for several hours and then just light dusting of seasoned flour before baking. Those thighs come out of the oven with a golden brown, greaseless, and impressively crunchy skin. Not as shatteringly crispy as the Korean fried chicken wings you would find at a proper wingery, but I thought her method would be a good starting point for my oven-fried wings. I followed the same recipe for the thighs, only substituting two packages of wings. However, I did end up putting the wings under the broiler at the very end for a few minutes to crisp them up just a bit more.
For the glaze, which I brushed on at the very end, after the wings were completely cooked (but just before serving), I followed the recipe from Ravenous Couple. The technique involves reducing water, ginger, soy sauce, vinegar, and brown sugar until forming a thick glaze (reduce by half). The recipe calls for corn syrup or honey, but I used honey. I also skipped the chiles since nobody here except me can stand the heat.
The wings came out of the oven, I lightly brushed each with the soy-ginger glaze, paired them with a Blue Moon, and felt satisfied that I almost, just almost approximated the real thing.