Cut each chicken wing at the middle joint and cut and discard the tip of the chicken wing.

Marinate the chicken wings. In a large bowl, mix together 1/4 cup peanut oil, 1 ½ tablespoons cilantro, soy sauce, 1 tablespoon garlic, 1 tablespoon ground ginger, and 1 teaspoon crushed red pepper flakes.

Add the chicken wings, then toss until evenly coated. Cover with plastic wrap and refrigerate for up to 2 hours or, for a deeper flavor, overnight.

Preheat the oven to 400°F.

Arrange the chicken wings on a large sheet pan lined with parchment paper or aluminum foil, and brush them with the marinade. Discard any remaining marinade.

Place the sheet pan on the center rack of a 400-degree preheated oven and bake until the chicken wings are cooked through and golden brown, about 30 minutes. (note: You will want to flip the wings at the 15-minute mark to make sure the wings cook evenly)

Make the Thai Glaze. While the chicken wings are baking, combine rice vinegar, sesame oil, fish sauce, brown and granulated sugars, coconut milk, chili-garlic sauce, garlic, ginger, and crushed red pepper flakes in a medium saucepan.

Bring to a boil; reduce heat, and simmer until the glaze mixture thickens to a syrup consistency, about 15­-20 minutes. The glaze will continue to thicken slightly as it cools.

When the chicken wings have finished baking, remove them from the oven and brush them with the Thai glaze. (The internal temp of the wings should be 165°F)

Finish the wings with chopped cilantro and sesame seeds.

Serve.