Directions

1. Combine shallot, garlic, lime juice, sesame oil, vegetable oil, hot pepper sauce, soy sauce and honey in jar with tight fitting lid. Shake to combine. Let sit 15 minutes.
2. Season chicken with salt and pepper. Pour 1 cup Sesame Lime Marinade over wings in large resealable bag. Turn bag to coat chicken and chill at least 2 hours, up to 1 day.
3. Heat ¼ cup olive oil in large skillet over high heat. When oil is very hot, add peppers in batches (do not crowd pan) and let skin blister and char in spots, 4-5 minutes. Do not over cook. Transfer to cutting board and let cool slightly. Remove stems and chop peppers. Combine charred peppers with garlic, red wine vinegar, remaining olive oil and sweet chili sauce. Season with salt and pepper and set aside.