Jamaican Hot Chicken Wings

Put marinade ingredients in a sturdy 1-gallon ziptop bag; seal and knead to mix ingredients. Add wings, seal and turn to coat. Refrigerate at least 4 hours or overnight, turning bag occasionally.

Heat oven to 475 degrees F. Line 2 rimmed baking sheets with foil (for easy cleanup). Set a large rectangular wire rack in each. Coat racks with nonstick spray.

Place wings on prepared racks in a single layer. Bake wings 15 minutes.

In a medium saucepan boil marinade 10 minutes or until thick and syrupy. Brush on top of wings. Discard extra marinade.

Bake 15 minutes longer or until wings are cooked through, crisp and brown. Transfer to a serving platter; sprinkle with cilantro and serve with lime wedges.