Cut each chicken wing in half at joint. Mix oil, coriander, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
Preheat oven to 200°C. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
When the chicken wings are ready, pour the remaining juices in a pan and add ¼ jar of devils blood, depending on the amount of chicken wings you have.
Transfer baked chicken wings to the pan and toss to coat. Place chicken wings atop steamed white rice (optional). Sprinkle with green onions and some chilli