Combine the first 8 ingredients in a large bowl. Add the wings and toss to coat. Cover and marinate in the fridge 4 hours or overnight, turning occasionally. Preheat the oven to 425 degrees F. Line 2 baking trays with parchment paper. Arrange the wings on the baking trays. Pour the remaining marinade into a pot. Simmer 8 to 10 minutes, or until lightly thickened sauce forms. Meanwhile, roast one tray of the wings, for 25 minutes. Drizzle with half the sauce. Roast for 5 to 10 minutes more, or until cooked through. Arrange the wings on a platter, spoon any juices in the pan over top and serve. Repeat with the second tray of wings.
Note: 4 kilogram boxes of Sunrise chicken wings are available in the meat departments. Thaw before using.