30 minutes before cook time, remove the wings from the fridge and evenly salt the wings on all sides. Let the wings sit at room temperature for 30 minutes.
Pour the water into the Instant Pot and place silicone steamer into the Instant Pot insert.
Place the wings inside the steamer and secure the lid on to the Instant Pot
Using the steam function, steam the wings on high-pressure for 10 minutes. Use the quick pressure release method to release the steam after 10 minutes of cooking.
Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.
Heat an oven to 425 degrees.
Place 3 tablespoons of gochujang sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of gochujang sauce.
Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.
Meanwhile add 3 to 4 additional tablespoons of gochujang sauce into the same mixing bowl. Set aside.
Remove the wings from the oven, and place back in to the mixing bowl. Toss to coat well.
Serve warm topped with chopped fresh chives.