Dry two pounds of wings with a paper towel and generously sprinkle with salt. Brown the wings in batches in a large heavy pot over medium heat with a splash of vegetable oil and then set aside.
Add another splash of vegetable oil to the pot along with a diced onion and two large handfuls of chopped green cabbage. After two minutes stir in 1/4 cup each of soy sauce and gochujang paste, 2 tablespoons each of rice vinegar, honey, minced ginger and minced garlic, and 1 tablespoon of sesame oil. Sauté for a minute before adding a bag of defrosted shelled edamame, a cup of chicken stock, and the browned wings.
Bring to a boil and then immediately reduce the heat, cover, and simmer for approximately 35 minutes, stirring occasionally until the wings are cooked through.
Using a slotted spoon, remove the wings and arrange them on a platter. Turn up the heat to medium, let the sauce and vegetables reduce for a few minutes and then spoon over the wings and serve.
