Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; coat with cooking spray.

Season chicken wings with hot sauce, salt, and pepper in a large bowl. Add vegetable oil; toss to coat.

Place wings and flour in a large, food-safe plastic bag; hold closed tightly and shake until wings entirely coated, no wet spots should remain. Transfer wings to the prepared baking sheets, making sure no wings touch one another. Coat wings with cooking spray.

Bake in the preheated oven for 30 minutes; flip wings. Continue baking until wings crispy and no longer pink in the center, about 30 minutes more.

Whisk rice wine vinegar, brown sugar, garlic, ginger, chili paste, and soy sauce together in a saucepan; bring to a boil, then immediately remove from heat.

Toss 1/2 wings and 1/2 glaze together in a large bowl using tongs until evenly coated; transfer to a serving platter. Let sit about 5 minutes to allow glaze to soak into wings before serving. Repeat with remaining wings and glaze.