Bake chicken wings on a nonstick baking sheet for 20 minutes, drain liquid. Turn wings over and bake for an additional 25 minutes until done and lightly browned.
In the meantime put hot chili oil in a small saute pan.
Add ginger, garlic, and green onions.
Saute for 3 minutes, turn saute pan heat down to low and add in the rice vinegar, sugar, sesame oil, and cilantro. Stir well to combine.
In a small bowl mix cornstarch and water, pour into sauce pan with vegetable. Stir together and heat until it thickens, about 5 minutes.
Place cooked wings in a large bowl, toss with the thickened sauce.
