Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
Place the chicken wings in a large bowl along with 1⁄4 cup of olive oil. Toss to coat evenly and spread the wings in a single layer on the baking sheet. Sprinkle with the salt and roast for 50 minutes.
While the wings are roasting, whisk the gochujang, the remaining 2 tablespoons of oil, and 2 tablespoons of water in a medium bowl.
When the wings finish cooking, remove them from the oven, carefully place an oven one the one of the top shelves and turn on the broiler to low. Use a pastry brush to generously baste the wings with the sauce and drizzle any remaining sauce over the top. Broil for 5 to 10 minutes, until the sauce is cooked on and slightly charring (do not over-broil, as the sauce can burn easily).
Serve immediately. Leftovers will keep in the refrigerator for 3-4 days.