In a Glass bowl whisk together peanut oil, rice vinegar, 15 ml soy sauce, garlic, ginger and chili oil & place the chicken wings in marinade and toss to coat.
Cover with cling wrap and refrigerate for 1 ½ hour.
Preheat the oven to 400 F. Line a baking sheet with aluminum foil.
Place marinated chicken wings on top, bake for 20 minutes or until chicken is cooked through and skin has turned light golden brown.
Turn the pieces occasionally to get even color.
Whisk together Sweet Thai chili sauce, sriracha and remaining 15 ml of soya sauce in a glass bowl, add more sriracha ,if desired.
Transfer hot wings to the bowl and toss to coat.