3tablespoons peanut oil
1⁄4 cup rice vinegar
1tablespoon soy sauce, divided
2 garlic cloves, minced
1⁄2teaspoon minced fresh ginger
1teaspoon chili oil (optional)
1 1⁄4lbs chicken wings, tips trimmed and cut at the joint
1⁄4cup sweet Thai sweet chili sauce
1 tablespoon hot sauce (siracha)
In a bowl whisk together peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil (if using). Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 to 25 minutes or until chicken is cooked through and skin has darkened.
In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.
Transfer hot wings to the bowl and toss to coat.
Serve with plenty of napkins.