Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.