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Add garlic, ginger, coconut milk, peanut butter, lime juice, fish sauce, sesame oil and chilli flakes in a jar. Mix everything with a hand blender and set aside.
Put the chicken on a deep plate (you can remove the skin if you prefer) and add ¾ of the peanut sauce. Massage the peanut sauce into the chicken wings, refrigerate for 2 hours.
Preheat the oven to 200C fan. Spray a baking tray with cooking spray and place in the oven to preheat as well.
Place the wings on the preheated baking tray and bake for 30 minutes. Flip each chicken wings, they should be crispy on the bottom. Baste with peanut sauce and bake for 15 minutes more or until golden on top and crispy on the bottom. Flip the chicken once more, baste again and cook for 5 more minutes.
Garnish with a squeeze of lime, chopped green onion, chopped cilantro and reserved peanut butter sauce for dipping.