PLACE evaporated milk, peanut butter, 3 tablespoons soy sauce, green onions, ginger, vinegar and pepper flakes in blender; cover. Blend until smooth. Combine 1/2 cup peanut sauce, remaining 5 tablespoons soy sauce and chicken wings in large bowl; cover. Marinate chicken in refrigerator for 1 hour. Refrigerate remaining peanut sauce.
PREHEAT oven to 425º F. Foil-line and grease 2 baking sheets with sides.
PLACE chicken on prepared baking sheets. Discard any remaining marinade.
BAKE for 40 to 45 minutes, turning once, or until chicken is cooked through. Remove from baking sheets to serving platter. Stir remaining peanut sauce and spoon some over wings. If desired, serve remaining sauce with wings and assorted cut-up vegetables.
• Jazz up the presentation with a colorful array of fresh vegetables, such as peapods and red and yellow peppers.