Place a steamer basket in a 6 quart pot. Add 1 inch of water, cover and heat over high heat until the water begins to boil.\nUse a knife or kitchen shears to separate the wings at the joint and remove any wing tips. Place the wings in the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and pat dry with paper towel. Place wings on a cooling rack set in a sheet pan lined with paper towels and refrigerate to dry, about 1 hour.\nPreheat oven to 425 degrees. Remove the paper towels on the pan and replace with parchment paper. Roast wings on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.\nWhile the wings are roasting, melt the butter in a saucepan. Add Korea sauce and stir to combine. Place sauce into a bowl large enough to hold all the wings. Remove wings from the oven, transfer to the large bowl and toss with the sauce.