Preheat a grill to medium-high.

In a small bowl, stir together the hoisin and Sriracha. Set aside.

Pat the wings dry and toss them in the oil to evenly coat. Grill the wings, turning occasionally, until cooked through and the skin is crispy, about 15 minutes. During the last 5 minutes of cooking, baste the wings with the prepared hoisin-Sriracha sauce, allowing it to glaze over the heat.

Serve the wings garnished liberally with scallion and cilantro; pass additional Sriracha at the table for dipping.