Mix the cornstarch, baking powder, salt, and pepper. Pat the wings dry with a paper towel. Evenly coat the wings with the baking soda mixture. Spread the wings out on a rack over a baking sheet.

Place the wings in a cold oven and turn the temp to the lowest it will go, probably 170. Set timer for 20 minutes.

After 20 minutes turn on the convection (if you have it) and set the oven to 300. Set timer for 15 minutes.

After 15 minutes, remove the wings from the oven and brush with veg oil. Set the oven to convection at 450 and return the wings to the oven. Bake about 20 minutes until starting to brown and are nice and crispy.

Flip the wings and cook another 10 minutes. Remove from oven.

Mix the gochujang, soy, honey, ginger, sesame oil, and vinegar in a bowl. Add the wings and toss to coat. Serve over the risotto.

Add the rice to a dutch oven or heavy bottom pot at high heat with a little oil. Cook about 5 minutes, stirring often, until you see some of the tips of the rice getting a little brown.

Add the wine and stir to combine. Turn heat to low and cook 2 minutes.

Add the kimchi and stir to combine. Cook 5 minutes being sure the mixture has returned to a simmer.

Add 1 cup of the stock at a time, stirring constantly, until the stock has mostly disolved. Repeat until the stock is gone, about 20 minutes.

Taste the rice and continue to cook in the same way until the rice is tender, replacing the stock with water when it runs out.

When the rice is tender remove from heat and stir in the butter and cheese. Add more water if needed. The mixture should be loose and wet, not firm and clumpy.

Serve the rice and top with the wings. Top with sesame seeds and chopped scallions.