Gochujang is a spicy, slightly sweet, dark red, fermented chili paste that has been a staple ingredient in Korean households for hundreds of years. Look for it at Asian markets or well-stocked grocery stores.
Mix tamari, sugar, sesame and canola oils, garlic, and green onions in a large bowl. Add wings; toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
Heat grill to medium heat. Remove wings from marinade (discard); place wings on grill. Cover and grill 15 to 20 minutes, turning occasionally, until crisp and juices run clear. Cook to internal temp of 165°F.
Serve wings sprinkled with sesame seed and Korean chili sauce.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.