SunButter Chicken Wings

WINGS
1-1/2 pounds chicken wings, drumettes and flats separated (tips removed)
2 teaspoons vegetable oil
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon black pepper

SAUCE
2/3 cup SunButter® Crunch
1/4 cup hot water
1 teaspoon grated fresh ginger
1 tablespoon fresh lime juice
1 teaspoon fish sauce
1 tablespoon low sodium soy sauce
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes (or more to taste)
Chopped cilantro and lime for garnish (optional)

1. Heat oven to 400ºF. Line a baking sheet with foil and place a baking or cooling rack on top; set aside.
2. Rinse wing pieces and pat dry then transfer to large bowl. Toss the wings with vegetable oil, sesame oil, salt and pepper. Arrange wings on prepared pan in a single layer so they aren’t touching.
3. Bake wings, rotating pan half-way through until they’re fully cooked, 45 to 50 minutes. While the wings are baking, prepare the sauce.
4. In a medium bowl whisk together all sauce ingredients. Taste and season with salt, pepper and red pepper flakes to desired level.
5. Remove wings from oven and transfer to clean, large bowl. While wings are still hot, add sauce, tossing to thoroughly combine.
6. Place wings on serving platter and garnish with lime wedges and chopped cilantro if desired.