Place the 2 pounds of separated chicken wings in a large bowl.
In a separate bowl, combine the minced garlic, 3 tbsp gochujang, 2 tbsp brown sugar, 2 tbsp maple syrup, 2 tbsp soy sauce, 2 tsp sesame oil, 1 tsp gochugaru, 1/2 tsp rice vinegar, 1/2 tsp ground ginger, 1/2 tsp salt, and 1/2 tsp black pepper; mix until smooth.
Pour the marinade over the wings and toss thoroughly so each piece is evenly coated.
Cover the bowl and refrigerate for at least 10 minutes, or up to 12 hours for deeper flavor.
Preheat the oven to 450°F (220°C). Line a baking sheet with foil and optionally place a wire rack on top for crispier skin.
Arrange the wings in a single layer on the baking sheet or rack, reserving any excess marinade.
Bake the wings for 15 minutes, then flip each wing and bake for another 10 minutes.
Remove the wings from the oven, baste with the reserved marinade, then move the baking sheet to the top rack and broil for about 5 minutes until the edges are charred and glossy—watch closely to avoid burning.
Let the wings rest for a few minutes before serving.
