Preheat oven to 400 degrees. Line 2 baking dishes with aluminum foil, grease the foil with cooking spray.
Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are not touching one another. Spray the wings with additional cooking spray.
Bake in preheated oven for 30 minutes, turning all the wings, and return to oven to cook until crispy and no longer pink in the center, about 30 more minutes.
Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar and soy sauce in a saucepan. Bring mixture to a boil and immediately remove from heat.
Put about 1/2 wings in a large mixing bowl. Pour about 1/2 of sauce over wings. Toss the wings with tongs to coat evenly; transfer tp a tray and allow to set for 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.