Orange-Glazed Chicken Wings

I am really loving Toni Tipton-Marton's cookbook Jubilee.  I live in a house where chicken wings are highly prized, and I am not such a huge fan.  These are so good, and my spouse, who leans toward a spicier flavor spectrum, was less interested, and I got to eat most of them.

4 lbs. chicken wings
5 Tbsp. orange marmalade
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1 1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. smoked paprika
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. garlic powder

Separate the wings into the drumette and the flat part.  Discard tips or save for stock.
Combine all the ingredients, put in a zip lock bag and add the wings.  Let sit for an hour, or ideally longer in the fridge.
Preheat oven to 375 degrees, line 2 baking sheets with foil, and a wire rack for each pan.  Place wings on racks, baste with marinade, bake for 30 minutes, turn and baste, back another 30 minutes, baste again, and bake another 10 or so minutes.
Serve with BBQ sauce if desired.