Combine all ingredients in a medium-sized bowl. Mix well and allow to marinate at room temperature for 1 hour (or overnight in the fridge).
Line a baking tray with aluminum foil.
Brush a thin layer of oil on a roasting rack and arrange chicken wings on top, skin side down.
Place chicken wings on middle rack and baking tray on bottom rack, to catch drippings. Bake at 220 degrees C (430 F) for 15 minutes (you don’t need to preheat the oven). Flip the wings and continue to bake for another 10 to 12 minutes, until the wings turn golden brown and are nicely charred on the edges.
Transfer the wings to a plate and allow to cool for 3 to 5 minutes.