Cut each chicken wing at joints to make 3 pieces; discard tip.
Cut off excess skin; discard.
In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients.
Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat.
Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
Heat gas or charcoal grill.
Remove chicken from marinade; discard marinade in bag.
Place chicken on grill over medium heat.
Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F).