Discard wing tips or save for making stock. In a resealable bag, mix all the ingredients together, putting the chicken in last. Marinade in the fridge for at least 1 hour but preferably overnight.

When ready to bake wings, preheat oven to 375 F (190 C).

Remove wings from marinade and pour marinade into a small saucepan.

Place wings on a baking sheet lined with aluminum foil or parchment paper to facilitate clean-up.

Bake wings for 20 minutes.

When there are 10 minutes left in the baking time, begin heating the marinade over medium heat until it begins to boil and then lower the heat to simmer until the liquid is almost completely evaporated leaving you with just enough sauce to baste the wings. If it gets a little too dry and begins to burn, add a bit of water.

Turn the wings and baste with the reduced marinade. Bake for an additional 20 minutes. Serve immediately.