In a large bowl, combine the teriyaki sauce, vegetable oil, garlic, ginger, cilantro, and lime juice.
Add chicken wings to the bowl, season with salt & pepper, and mix to ensure as much of the wings are submerged in the liquid.
Cover with plastic wrap and refrigerate for at least two hours (you can refrigerate these overnight).
Preheat your oven to 425 degrees.
After the chicken has been marinated, place on a baking sheet covered with foil (you can also coat with cooking spray).
Bake at 425 degrees for 30-35 minutes, until the juices run clear.
Set out at room temperature for at least 10 minutes before serving.
Notes
Prep time includes 15 minutes of ingredient prep and at least 2 hours of refrigeration marinating time. I usually turn the baking sheet around halfway through the cook time to ensure even baking.