Cut the chicken wings into two parts, separating at the joints between the drummets and the wings.
Combine the hoisin sauce, soy sauce, and rice wine and coat each piece well. Refrigerate overnight.
When ready to cook, arrange the pieces on a baking tray lined with foil and baste with marinade. Drizzle generously with lots of honey.
Roast at about 350 degrees for about 25 minutes or until a nice caramelized reddish brown. Flip wings over, glaze again with lots of honey and any leftover marinade and continue roasting until golden and sticky.
*If your wings are cooked but look too pale for your liking, drizzle with honey and place it on the top rack of your oven under the grill/broil function for a few minutes until it bubbles and turns deep red. This is a quick cheat to get the honey to caramelize faster.
Let it cool a little so you don't burn your fingers