In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 240ml of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator four to six hours.
Preheat oven to 180°C. Line two flat baking trays with parchment. Remove chicken from bag and place on the baking sheets. Bake for 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by a third until it thickens slightly, about ten minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 200°C and cook chicken until cooked through, another 20 minutes.
Inactive prep time: 4 hours.