Rinse and pat dry chicken wings. Place them in a large container.
Add soy sauce, sugar, salt and pepper. Grate ginger using a microplane over the wings. Get everything well mixed.
Transfer wings and marinade to a large Ziploc bag. Seal bag and squeeze out as much air from bag as possible. Leave in the fridge for 3 to 4 hours or overnight.
Preheat oven to 375°F (190°C).
Place wings on a broiling rack and roast for 45 minutes.
Remove and serve immediately with sweet chili sauce.