In a large bowl, combine the soy sauce, minced garlic, oil, tomato paste, sugar (if using), and a good grind of black pepper.
Add the chicken wings to the bowl. Use your hands or a spatula to toss them thoroughly, making sure every piece is coated in the marinade.
Cover the bowl and refrigerate for at least 2 hours, or up to 12 hours.
Preheat your oven to 200°C (400°F).
Arrange the marinated wings in a single layer, leaving a little space between each piece.
Bake for 20 minutes. Then, remove the tray from the oven and flip each wing with tongs. Return to the oven and bake for another 15–20 minutes.
Let the wings rest for 5 minutes on the tray – the glaze will set slightly as they cool. Transfer to a serving plate and garnish with green onions, sesame seeds, or fresh parsley if desired.
