Remove and discard bony tips from chicken wings; cut wings in two at the joint. Place remaining ingredients in a food processor or blender and process until a thick paste forms. Spoon paste onto chicken and toss to coat. Cover and let stand at room temperature for 1 hour, or refrigerate overnight, turning wings occasionally in marinade.
Preheat broiler. Place half of wings on broiler pan and broil 4 inches from heat for 10 minutes per side. Transfer to a serving platter. Repeat with remaining wings.
Makes 8 servings.