Preheat grill to low.

Prepare wings by separating the flats and drumettes. Sharp kitchen scissors work best for this. Cut at an angle so the wing pieces separate easily between bones. Discard the wing tips or save to make chicken stock.

Spread out the wing pieces on a baking tray and drizzle with one tablespoon of the oil, turning the wings to coat evenly. Season with salt and pepper and sprinkle baking powder all over the pieces. 

Clean heated grill grates and brush with remaining tablespoon of oil. Place chicken wings in center of grill and turn off heat for middle two burners, if using a 4 burner grill. Close grill and cook wings for 25 minutes, turning once. Turn heat back on center burners to low and grill for another 15-20 minutes or until golden and almost all the way cooked. Depending on grill size and temperature this may take longer. Turn frequently with all of the burners on so the wings don’t burn. Once you start to see grill marks remove all the wings to a bowl and toss with one jar of the sauce. Place wings back on the grill and cook for another 2-3 minutes to caramelize the sauce a little. 

Transfer wings from grill to a serving platter and toss with more sauce if desired. Sprinkle with roasted sesame seeds and cilantro.

While the wings are grilling you can prepare the veggies and dipping sauce. Wash and peel the carrots and cut into thin sticks, wash the Japanese cucumber and cut into thin sticks. No peeling necessary for the cucumber.

In a small bowl mix together 1 cup of Greek yogurt ( full fat is best) with one to two teaspoons honey and one to two teaspoons Gochujang sauce. Start with one teaspoon each then add more to taste. 

Serve wings with veggies, dipping sauce, kimchi, lime wedges and a few sprigs of cilantro. And don’t forget the cold beer!