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. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.