Marinating the Chicken Wings:

1. In a large bowl, combine the oil, chopped garlic, chopped ginger, soy sauce, salt, black pepper, chopped cilantro, sliced green onions, and crushed chili flakes to create the marinade.
2. Blend with an immersion blender or food processor until smooth. Don’t over blend.
3. Place the chicken wings in a large resealable plastic bag or a shallow dish.
4. Pour the marinade over the chicken wings, ensuring they’re completely coated. Seal the bag or cover the dish and refrigerate for at least 12 hours, or preferably overnight to 24 hours to allow the flavors to infuse into the chicken wings.

Baking the Chicken Wings:

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Remove the chicken wings from the marinade and place them on the prepared baking sheet, making sure they are in a single layer and not crowded.
4. Bake the chicken wings in the preheated oven for 45-50 minutes, turning once halfway through the cooking time, until they’re crispy and golden brown.
5. Ensure the internal temperature of the chicken wings reaches 165°F (74°C).
6. Note: I like to deep fry my wings in oil for 3-4 mins to get the skin crispy before tossing the wings in sweet chili sauce, this will make for a better texture.
7. Toss in a bowl with a light coating of sweet chili sauce, adjust amount of sauce to your liking.

Serving:

1. Once they are fully tossed with sweet chili sauce remove from bowl and serve on a platter or favorite dish.
2. Garnish with additional chopped cilantro and green onions if desired.
3. Serve the delicious baked chicken wings as an appetizer or main course.
4. This dish offers a savory and spicy flavor that’s perfect for any occasion.