Preheat oven to 400°F (200°C).

Line a baking sheet with aluminum foil and place a grate on top.

Arrange chicken wings on the grate, leaving space between each.

Pat the wings dry with paper towels.

Drizzle with canola oil, then season with salt and pepper.

Bake for 35 minutes.

Remove wings from oven and set broiler to high.

Prepare the Sriracha glaze by melting butter in a saucepan over low heat.

Add red pepper flakes to the melted butter and cook for 30 seconds.

In a separate measuring cup, combine Sriracha, honey, rice vinegar, lime juice, garlic chili sauce, cayenne pepper, and kosher salt.

Whisk the glaze ingredients until smooth.

Add the Sriracha mixture to the saucepan with the butter.

Bring the mixture to a boil and cook, stirring occasionally, for 3 minutes until slightly thickened.

Brush each wing with the glaze, reserving some for later.

Broil for 2-3 minutes, watching closely to prevent burning.

Remove from oven and brush with reserved glaze before serving.