Preheat a grill to medium-high.
In a small bowl, stir together the hoisin and Sriracha. Set aside.
Pat the wings dry and toss them in the oil to evenly coat. Grill the wings, turning occasionally, until cooked through and the skin is crispy, about 15 minutes. During the last 5 minutes of cooking, baste the wings with the prepared hoisin-Sriracha sauce, allowing it to glaze over the heat.
Serve the wings garnished liberally with scallion and cilantro; pass additional Sriracha at the table for dipping.
Note: Wings on their own are great, but I like to make this into a complete meal with an Asian Celery Salad; toss thinly sliced celery with some grated fresh ginger and a few splashes each of soy sauce, sesame oil, and rice vinegar. You could even go all out and pick up some steamed rice from your neighborhood Chinese restaurant. While written to be made on the grill, you can also make these wings indoors in an oven preheated to 400 degrees following the same preparation instructions.
Recipe courtesy of Patrick Decker