Preheat oven to 425 degrees

Place chicken in a resealable bag.

To that same bowl, add coconut aminos or tamari, honey, molasses, Sriracha chile sauce, ground ginger, and olive oil and whisk until combined.

Pour the mixture over the chicken. Cover and refrigerate at least 1 hour, turning occasionally.

Arrange chicken in a single layer on prepared (oiled or lined with parchment or foil) baking sheet.

Bake in the preheated oven until browned on top, about 25 minutes. Turn the wings and return to oven to bake until crisp, no longer pink in the center, and the juices run clear, about 20 minutes more.

Remove from oven and serve.