Rinse, trim excess fat and skin, and pat dry the chicken wings.
Cut each chicken wing at the middle joint and cut and discard the tip of the chicken wing.
Mix oil, 1 1/2 tablespoons of the cilantro, soy sauce, 1 tablespoon of garlic, 1 tablespoon of ground ginger, and 1 teaspoon crushed red pepper flake into a large bowl and mix well. Add chicken wings, then toss until the chicken wings are evenly coated. Cover with plastic wrap and place in the fridge for up to 2 hours or a deeper flavor overnight.
Preheat oven to 400°F.  
Arrange the chicken wings onto a large sheet pan lined with parchment paper or aluminum foil and brush with the marinade. Discard any remaining marinade.
Place the sheet pan on the center rack of a 400-degree preheated oven and bake until the chicken wings are cooked through and golden brown, about 30 minutes.
While the chicken wings are baking, combine vinegar, sesame oil, fish sauce, sugars, coconut milk, chili ­garlic sauce, and remaining garlic, ginger, and crushed red pepper flakes into a medium saucepan. 
Bring to boil; then reduce heat and simmer until glaze mixture thickens to syrup consistency, about 15­-20 minutes.
When the chicken wings have finished baking, brush the chicken wings with Thai glaze. 
Finish the wings with chopped cilantro and sesame seeds.
Serve.