In a large bowl (big enough to fit all those wings) combine vegetable oil, rice vinegar, 1 tablespoon soy sauce, garlic, and pepper flakes. Toss the wings in the marinade and set in fridge for at least an hour. I left it in there for a good 8 hours while I was at work and had Andy kind of move them around a couple of times in between so get the wings evenly done.
Preheat oven to 400 F.
Line a baking sheet with aluminum foil and bake the wings for about 45 minutes (or until chicken is done all throughout and skin is darkened, flipping after 20 minutes or so.
In a small bowl, combine the remaining 1 tablespoon soy sauce, sriracha, and sweet chili sauce. Toss the wings in the sauce and serve!