Step 1

In a saucepan, combine all the ingredients except the chicken. Bring to a boil, reduce the heat and simmer until syrupy. Let cool.

Step 2

Cut each chicken wing through the joints into three pieces. Set aside the two large pieces and discard the wing tips.

Step 3

In a large Pyrex dish or sealable plastic bag, add the chicken and the marinade. Cover the dish or seal the bag. Refrigerate for 8 to 24 hours.

Step 4

Preheat the grill, setting the burners to high. Oil the grate.

Step 5

Reduce the heat to low. Drain the wings and discard the marinade. Season with salt and pepper.

Step 6

Place the wings on the grill and cook, turning regularly, for 25 to 30 minutes, or until the meat pulls easily from the bone.