In a large bowl, whisk together the garlic, ginger, scallions, Shaoxing wine, tamari, honey and a dash of fish sauce. Add the wings, toss to coat, cover and refrigerate for 4 hours or overnight.
Preheat the oven to 325 degrees.
Rinse the marinade off the chicken wings then pat them dry with paper towels. Spread the wings in a single layer on a baking sheet, drizzle with canola oil, and toss to coat. Arrange the wings so they're skin-side up and bake for 10 minutes. Rotate the pan and bake for another 10 minutes. Raise the oven temperature to 400 degrees and bake for 7 to 10 minutes or until fully cooked. While the wings are baking, make the wing sauce.
For the wing sauce
In a mini food processor, combine the Sriracha sauce, honey and a dash of water. Puree until smooth.
For serving
In a large skillet, heat the canola oil over medium-high heat. Add the garlic and 1/4 cup of the wing sauce and cook until sizzling. Add the baked wings and stir until fully coated with the sauce. Serve hot with lime slices, chopped cilantro, and additional wing sauce.
Notes
From Simone Tong's recipe from A Place at the Table, published by Prestel. Adapted with permission as part of a cookbook review.