1. Trim the chicken of excess fat and sinew. Cut each wing into three sections, discarding the tips.
2. Mix together the remaining ingredients in a large bowl. Add the chicken pieces and stir until coated. Cover and refrigerate overnight (or for several hours).3. Preheat the oven to moderate (180C). Drain the chicken pieces and reserve the marinade. Place the chicken pieces on a roasting rack over a baking tray or in a deep baking dish. Bake for 1 hour, or until the chicken is crisp and cooked through. Brush the pieces with the reserved marinade several times during cooking. Serve hot.
The chicken can be cooked up to 2 days in advance and stored, covered, in the fridge. Reheat in a moderate (180C) oven for 10-15 minutes.
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