Whisk together the garlic, ginger, red chili sauce, honey, vinegar, sesame oil, green onions, and soy sauce. Alternatively, combine all of it in a jar and shake into submission.

To cut the wings:
Slice & remove the thinnest bone that hangs off. (Toss all of these bone tips in the freezer for the next time you prepare broth.) Slice into the skin connecting the drummette with the rest of the wing until you see the joint. Slice between the joint swiftly, cutting them apart. Repeat with each wing.

Toss the wing parts with half of the marinade and allow to sit for at least 15 minutes, up to overnight.

Preheat the oven to 450. Place the marinated wings on a wire bakers rack on a baking sheet. Bake for 10 minutes. Flip over and continue to bake for another 10-15 minutes until the skin is starting to become crispy and the meat is fairly firm to the touch.

Alternatively, if you prefer a crispier skin use your broiler and keep a close eye on them. Flip them over when the skin becomes dark, but not burnt. It will be about 10-15 minutes total if using the broiler, but keep watch over them.

When done, drizzle on the remaining marinade. Serve.