These are hors d’oeuvres that I worked out for a restaurant (where the chef was named Ming) to serve at the bar. They’re very simple, can be made in large quantities, and can be reheated if necessary, though they’re best freshly cooked and eaten while hot and juicy.
Rinse the wings and cut off the pinions (the wing tips), then slit the skin down to the bone that joins the two remaining joints. Mix together all the remaining ingredients; marinate the wings for several hours or overnight, covered, in the refrigerator.
Arrange the wings on the broiler rack about six inches from the medium-low flame. Broil slowly and turn often until the skin is crisp and wings cooked thoroughly – about 20 minutes.