Asian Chicken Wings

4 lbs. chicken wings 1/4 c. olive oil 2-1/2 t. salt, divided 2 t. pepper, divided 1/2 c. honey 2 T. soy sauce 1 t. Worcestershire sauce juice of 1 lime zest of 2 limes 2 cloves garlic, finely minced 1 T. fresh cilantro, chopped 2 t. red pepper flakes Place wings on an aluminum foil-lined 15"x10" jelly-roll pan. Drizzle wings with oil and toss to coat; sprinkle with 1-1/2 teaspoons salt and one teaspoon pepper. Bake at 400 degrees for 50 minutes; do not turn. Remove from oven. Using tongs, carefully lift wings from foil. Stir together remaining salt, pepper and other ingredients. Drizzle 1/3 cup of sauce mixture over hot wings and toss to coat. Serve remainder separately for dipping. Makes 2-1/2 to 3 dozen.