In a mixing bowl, combine the coconut milk, peanut butter, Thai stir-in paste, brown sugar, fish sauce, and lime juice. Mix until smooth. Taste and add salt, if desired.

Transfer half of the sauce to a large zip-top bag; transfer the other half to a small serving dish. Add the chicken wings to the bag and shake to coat. Refrigerate for 1 hour.

Heat the oven to 450ºF. Line a baking sheet with foil and set a baking rack on top.

Arrange the chicken on the baking rack. Bake for 30 minutes, or until the skin is golden brown and the chicken is cooked through.

Remove the chicken wings from the oven and sprinkle with cilantro. Serve with reserved Thai peanut sauce.