Place a steamer basket in a 6-quart pot. Add 1 inch of water to the pot. Cover and heat over high heat until the water begins to boil.\nSeason the wings on all sides with kosher salt and place in the steamer basket. Cover, and reduce the heat to medium. Let steam for 10 minutes. Remove the wings from the basket and pat dry with paper towels. Place wings on a cooling rack set in a sheet pan lined with paper towels and refrigerate to dry, about 1 hour.\nPreheat the oven to 425 degrees. Remove the paper towels from the pan and replace with parchment paper.\nRoast wings on the middle rack of the oven for 15-20 minutes. Using tongs, carefully flip the wings over and continue cooking until the meat is cooked through and the skin is deep golden brown, about 20-25 minutes more.\nWhile the wings are roasting, melt the butter in a medium saucepan. Add Korea sauce and stir to combine. Place sauce in a bowl large enough to hold all of the wings. Remove wings from the oven and, while still warm, transfer to the bowl of buttery Korea sauce. Toss with sauce until well coated.\nTransfer to a serving plate. Drizzle with any extra sauce and garnish with sliced scallions. Serve warm, with extra napkins!