2 chiles de árbol or ½ tsp. red pepper flakes
2 pounds chicken wings, tips removed, flats and drumettes separated
½ cup rice vinegar
2 Tablespoons olive oil
4 garlic cloves, peeled, smashed
1 Tablespoon agave syrup (nectar) or honey
2 scallions, thinly sliced, plus more
2 teaspoons Kosher salt, plus more
Freshly ground pepper
2 teaspoons baking soda
2 teaspoons ground cumin
1 teaspoons togarashi or hot paprika
Lime wedges, for serving
* Toast chiles in small dry skillet over medium-high heat; let cool slightly and lightly crush. Combine chiles, vinegar, olive oil, garlic, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken; seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.
* Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.
* Mix baking soda, cumin, and togarashi in a large bowl; season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions.