Marinate the chicken wings with honey, oyster sauce, dark and light soy sauce as well as a dash of pepper. You may add ginger juice and slices of garlic, too, if you wish.
Mix thoroughly. Cover the container and marinate for at least 30 minutes. I like to leave them in the refrigerator overnight.
Flip the wings to make sure they are all nicely coated with the marinade.
Preheat the oven to 210°C. A hot oven makes the skin crisp.
Poke a skewer through the chicken wings.
Arrange them onto a baking rack.
Brush marinade all over the wings.
Roast at 210°C for about 45 minutes, basting occasionally during baking time. Flip the wings and brush more marinade.