Place all the ingredients except the chicken in a large bowl and mix thoroughly, then transfer to a large resealable food bag. Add the chicken wings, seal the bag and turn, massaging the wings to make sure they are completely covered with a generous amount of marinade. Ensure the bag is well sealed, put it into a large bowl and place in the refrigerator to marinate for between 2 and 24 hours.
Remove the chicken from the refrigerator and bring to room temperature.Meanwhile, preheat the oven to 220ºC/425ºF/gas mark 7.
Space out the wings on an oven tray lined with greaseproof paper and cook in the oven for 20–25 minutes, until deliciously crispy and sticky,turning once. To test they’re done, pierce a wing through the thickest part right to the bone with a small, sharp knife. The juices should run clear; if there is any trace of pink, return to the oven for a couple of minutes, then test again.
Watch your fingers, as the chicken wings will be very hot and you won’t resist them for long!
Tana's Kitchen Secrets by Tana Ramsay is published by Mitchell Beazley at £19.99 - see www.octopus-books.co.uk