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Combine the marinade ingredients in a large bowl or in a ziplock bag. Add the wings, shake, and coat well with the mixture. Refrigerate for 1 hour or overnight.
Preheat oven to 350F.
Add two tablespoons of canola oil to a large baking sheet. Shake excess marinade off the wings (don't discard), and place them on the sheet, not overlapping them. Bake for 15 minutes.
After 15 minutes of baking, pour ½ of the marinade over the wings, bake for 15 minutes, flip, and pour the rest of the marinade. Bake for 15-20 minutes; the meat should come off the bone relatively easily. The wings should be golden.
While the wings are baking, start on the red wine sticky glaze. It will take 20-30 minutes to make.
Add 1 cup of wine, sugar, molasses, and tomato to a medium saucepan and boil over medium heat, stirring to dissolve the sugar. Boil on low heat until the glaze is thick and syrupy, about 15-20 minutes. Stir frequently.
Mix cornstarch with the remaining ¼ cup of wine to make a slurry and add it to the wine mixture. Stir and cook for another 5 minutes.
Turn off the heat and let the glaze rest for 10 minutes.
Remove the wings from the oven, place them on a serving plate, and pour the red wine sticky glaze over them. Let stand for 10 minutes. Garnish with fresh thyme and serve.