Clean chicken wings and place into resealable container or Ziploc to brine. Add kosher salt and buttermilk. Store in fridge for at least 6 hours; best if overnight.

Preheat oven to 425°.

Remove wings from brine, rinse and pat dry. Dredge wings thoroughly with rice flour and place onto baking sheet skin side up.

Bake for 20 minutes, flip each piece over then bake for an additional 20 minutes.

While wings are in the oven, mix soy sauce, honey, rice wine vinegar, fish sauce, dry chile pepper, peanut butter, brown sugar, minced ginger, minced garlic, toasted sesame oil, white pepper, and half of the juice from lime in a medium sauce pan on medium-low heat. The glaze should be cook low and slow until thickened; 10-15 minutes.

Remove wings from oven and allow to rest 5 minutes. Transfer wings to large mixing bowl, pour glaze and toss to thoroughly coat.

Garnish with scallions and cilantro (optional but highly recommend).

Serve immediately.