Remove tips from chicken wings and discard. Cut wings in half at the joint. Place in a large bowl. Combine soy sauce, oil, rice wine, tomato sauce, honey, chilli sauce, garlic and five spice in a jug. Pour over chicken and turn to coat. Cover and refrigerate for at least 2 hours or overnight, if time permits.
Preheat oven to 180°C fan forced. Place chicken and marinade in a greased roasting pan. Roast, turning every 15 minutes, for 55 - 60 minutes, or until chicken is cooked through.
