• Thaw 2 lbs. chicken wings.

For The Marinade:

• Combine 2 Tbsp. olive oil, ⅛ tsp. sesame oil, 4 tsp. Sambal Oelek, 1 tsp. garlic powder, 1 Tbsp. freshly grated ginger (use microplane or zester to grate), 2 tsp. rice vinegar, 4 Tbsp. low-sodium soy sauce, 2 Tbsp. brown sugar, 1 Tbsp. fresh lime juice, and ¾ cup 7UP® in a small bowl. Stir to completely combine.
• Place the chicken wings in a large bowl. Pour half of the marinade over the chicken wings. Make sure all the chicken wings are coated in the marinade. Place the bowl in the refrigerator and marinate for at least 2 hours. 
• Heat a grill to medium-high. Place the chicken wings over the hottest part of the grill. Make sure there is some space between the chicken wings so they cook evenly. Cook for 5 minutes on the first side. Flip the wings over and cook for another 5 minutes. (10 minutes total on direct heat).
• Move the chicken wings to a more indirect heat. Baste the wings with the reserved marinade and cook for 5 minutes. Flip the chicken, baste the over half and cook for another 5 minutes. Flip and baste again, cover, and cook for another 5 minutes. Repeat one last time. Baste with the remaining marinade, cover, and cook for another 5 minutes (20 minutes total on indirect heat).
• The safe internal temperature for chicken is 165 degrees. Feel free to check the meat with a grilling thermometer.
• Remove the chicken wings and place on a serving platter.
• Optional: Garnish with chopped scallions, sesame seeds, and a squeeze of lime.