Place the wings in a resealable bag.

Add all the marinade ingredients to the wings and seal the bag and mix the wings around. Marinate for 3 hours or overnight.

Preheat oven to 425°F.

Spread the wings on a large foil lined baking sheet and bake for 15 minutes. Flip wings over and bake for another 15 minutes. I used a rack the fi into the quarter sheet pan, but it is not necessary.

While wings are baking, combine the sauce ingredients in a small sauce pan over medium heat. Whisk until smooth and bring to a simmer. Once simmering reduce heat to low and cook until the sauce has thickened, approximately 5 minutes. If sauce does not thicken, thicken with a little cornstarch slurry.

Remove the wings from the oven and brush with the sauce. Return to the oven and cook for another 5-10 minutes.

Remove them again and turn the oven to broil. Brush the wings with sauce and broil for 2-3 minutes until they have deep golden brown edges.

Remove from oven and toss them in a bowl with the remaining sauce or baste.