Whisk together the tamari, honey, vinegar, sriracha, sesame oil, lime juice, garlic, ginger, and fish sauce in a medium bowl. Transfer 1/2 of the marinade to a small bowl and set aside to use for the peanutty sauce.
Add the wings to the remaining 1/2 of the marinade in the medium bowl and toss to coat. Cover the bowl and refrigerate 2 to 24 hours. Let the wings sit at room temperature for 20 minutes before cooking.
Add the reserved marinade to a blender along with the peanut butter and coconut milk and process until smooth and creamy. Transfer to a small bowl, cover, and keep refrigerated until serving.
Preheat the oven to 400F. Grease a large cookie sheet with coconut oil and arrange the wings on the pan (reserving the marinade to make a glaze). Bake until the wings are cooked throughout (not pink in the center) and crispy outside, about 30 minutes, flipping the wings over once halfway through. (If necessary to get them more browned you can briefly broil the wings once they’re done, but my wings were browned enough without this step.)
While the wings cook, add the marinade (that the wings soaked in) to a small skillet. Bring to a boil over medium heat, and then turn the heat down and simmer until the marinade is thickened, about 10 minutes, stirring frequently. This is the glaze for the wings.
Add the cooked wings to a large bowl along with the glaze and gently toss to coat.
Transfer the wings to a serving platter and serve along with the peanutty sauce for dipping. Sprinkle any garnishes you want on top.