For easier handling as finger food, separate chicken wings at joint before marinating.
Mix remaining ingredients; pour on chicken.
Cover; refrigerate, turning chicken occasionally, at least 1 hour.
Heat oven to 375°.
Remove chicken from marinade; reserve marinade.
Place chicken on rack in foil lined broiler pan.
Bake 30 minutes.
Brush chicken with reserved marinade.
Turn chicken and bake, brushing occasionally with marinade, until tender, about 30 minutes.
(Can be served immediately.) Cool quickly.
Wrap, label and freeze.
15 minutes before serving, heat oven to 375°.
Remove Oriental-glazed Chicken Wings from freezer and unwrap; place on ungreased baking sheet.
Heat until hot, about 10 minutes.
Note: Baked chicken wings can be covered and stored in refrigerator no longer than 24 hours.
Heat in 375° oven about 7 minutes.