Heat sweet chili sauce, brown sugar, ginger, garlic, and ½ t Sriracha sauce in saucepan on stove over medium heat.

Simmer while stirring until sugar has melted and sauce has thickened. Add more hot sauce if desired.

Whisk eggs and milk in bowl.

Whisk flour, salt, pepper, and paprika in separate bowl.

Coat chicken wings in eggs mixture.

Next, dredge chicken wings in flour mixture.

Spray both sides of wings with cooking oil.

Line cookie sheet with foil. Spray cookie rack with oil over your sink, then place cooling rack over cookie sheet. Do not spray cooling rack while it is on your cookie sheet: the excess oil on the cookie sheet will burn in the oven.

Bake wings on cooling rack at 400 degrees for 30 minutes, or until crispy and golden.

Remove wings from oven, increase temperature to 450 degrees.

Coat wings with sauce, move back to cooling rack and bake for additional 7-8 minutes. If you have leftover sauce, you may brush with additional sauce and put back in the oven for another 5 minutes or so.

Sprinkle with green onion slices and serve