2 Chile De Àrbol, 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.