Mix together chili sauce, soy sauce, rice vinegar, lime juice and zest, ginger, fish sauce, garlic, chilis to taste and white pepper. Add sugar or honey to taste. Taste and adjust to balance the flavors of sweet, heat, sour & salty.

Pour 1 cup of marinade in a container (will serve as the glaze, later) and add the chicken to a Ziploc bag. Pour the remainder of the marinade into the bag, massage through and refrigerate for two to three hours at least; overnight is better. Turn the bag over now and then.

When ready to cook, preheat oven to 400 degrees F. Line a baking sheet with foil (for easy clean up) and set a rack on top of the sheet. Spray the rack.

Remove the wings from the bag, discarding excess marinade. Pat dry and lay across the rack, arranging the large ends of the drummettes so they are on the outside edges.

Bake for about 15 minutes and in the meantime heat the reserved sauce in a small saucepan to boiling. Continue to boil until reduced by about half, remove from heat and divide into two small dishes. Set aside one dish for a dipping sauce, use the other to baste the chicken.

First Baste:

After the 15 minutes is up, remove the chicken, baste the chicken, turn and baste the top side. Replace the chicken in the oven for 10 minutes.

Second Baste:

Remove the chicken again (and set the oven to broil, arranging a rack about five inches from the heating element) and baste the tops of the chicken pieces one more time. Replace in the oven and broil for about 4 minutes.

Third Baste:

Remove the chicken again, turn over, baste the (now) top side and broil for an additional 4 minutes.

Note: When broiling, watch closely; ovens can vary in temperature. Broil until golden brown with some caramelized spots.

Arrange wings on a platter. Serve the remainder of the sauce as a dipping sauce as is or combine the sauce with a little more Sweet Chili Sauce. Garnish with Cilantro and green onion or chives.