Step 1

Preheat oven to 400 degrees.

Step 2

In a medium-sized bowl whisk chili sauce, coconut sugar, rice wine vinegar, garlic, ginger, lime juice, oils, and soy sauce until well combined.

Step 3

Divide sauce in half and set one half aside.

Step 4

Add chicken wingettes and drumettes to a gallon-sized zip-top bag. Add half of the sauce and toss to coat.

Step 5

.Line a large baking sheet with aluminum foil and place a wire rack on top. Place wing portions in a single layer on the rack skin-side down. Bake for 40 minutes, flipping halfway through.

Step 6

In a small pot or saucepan bring the other half of the sauce to a simmer over Medium-Low heat. Simmer for 5-10 minutes, or until sauce is reduced by half.

Step 7

Baste wing portions with the reduced sauce and broil for an additional 3-5 minutes.

Step 8

Top wings with remaining sauce and add cilantro, peanuts, and green onions. Serve immediately and enjoy!**