Place the chicken wings into a large food bag with the chilli powder, ginger, Worcestershire sauce, honey and 3 tablespoons of the barbecue sauce and toss together. Seal the bag and place in the fridge to marinate for at least 6 hours or overnight.
When ready to cook, preheat the oven to 200°C, fan 180°C, gas mark 6.
Place the wings on a rack over a baking tray and cook for 30 minutes, turning half way through the cooking time.
Turn the oven up to 240°C, fan 220°C, gas mark 9. Brush the wings with the remaining sauce on both sides and bake for a further 10 minutes until sticky.
Garnish the wings with chopped parsley or chopped red chilli for extra spice, and serve with a pot of extra barbecue sauce to dip the wings into, jacket wedges and a leafy salad.
Cook's tip: This marinade also works well on chicken drumsticks and chicken breasts.