Remove the tips from the wings, then break them down into flats and drumettes. (Discard tips or save them for making chicken stock.) Place the wings into a gallon-sized zippered baggie or a large bowl.
Whisk the remaining ingredients together, then pour over the chicken. Seal the baggie or cover the bowl, and refrigerate for 6 to 12 hours.
Preheat oven to 425°F. Line two baking sheets with foil, and then spray with nonstick spray.
Set a large strainer over a bowl and pour the wings into the strainer. Set them on the prepared baking sheets, leaving space between each. Slide into preheated oven and roast for 40 minutes.
In the meantime, pour the marinade into a small pot. Bring it to a boil, then reduce to a steady simmer for 12-15 minutes, or until thick and reduced to just over 1/4 cup (it will be the consistency of a thick tomato sauce). Remove from heat.
After 40 minutes, quickly brush the sauce onto the wings, turning them so that the whole wing is sauced, then return to the oven for about 5 more minutes. Enjoy while warm.