Preheat oil to 350°F.
For the spicy Korean bbq sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
For the honey-soy sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
For the classic buffalo wing sauce: Place Franks and melted butter into a bowl and stir together. Set aside.
Sift together the flour and cornstarch into a mixing bowl. Whisk in water until fully incorporated and no lumps remain.
Dip each wing into the batter and shake to remove any excess. Carefully drop each battered wing into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches).
Drain onto paper towels and season with salt and pepper. Once all wings have been fried, place wings back into the fryer and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt and pepper.
Using a pastry brush, paint each wing with a small amount of the spicy bbq sauce or honey-soy sauce and garnish with the green onions and sesame seeds. Serve immediately.
**If using the classic wing sauce, place wings into the bowl with the Franks and butter and toss together until fully coated. Serve immediately.