Pat the chicken wings dry with paper towels.

Place the honey, brown sugar, soy sauce, and lemon juice in a large mixing bowl. Use the edge of a spoon to scrape the outer skin from the ginger root and discard. Grate the flesh of the ginger into the mixing bowl. Whisk the honey ginger mixture to thoroughly combine.

Place the chicken wings in the mixing bowl. Using a rubber spatula, toss the chicken wings to evenly coat in the honey-garlic glaze.

Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 1-12 hours.

Preheat the oven to 425°F. Remove the marinated chicken wings from the refrigerator.

Line a large baking sheet with aluminum foil and place a wire rack on top. Cover the rack with another sheet of foil and spray with nonstick cooking spray. Use a knife to poke holes all over the foil.

Use a pair of kitchen tongs to lift each chicken wing from the bowl, allowing the excess marinade to drip off, and transfer to the foil-covered wire rack. Do not discard the leftover marinade.

Bake the chicken wings on middle rack of oven until browned and crisp, 40-45 minutes.

Pour the leftover marinade into a small skillet set over medium heat. Bring the marinade to a boil, whisking constantly.

Boil the marinade, whisking occasionally, until it is reduced to about 1/3 cup, 2-3 minutes. Remove from the heat. The marinade will thicken slightly as it cools.

Check to see that chicken wings are done. Remove from oven or add time as needed.

Brush the tops of the chicken wings with the reduced marinade. Transfer the chicken wings to a plate and serve.