Place each chicken, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open each chicken like a book. Split each chicken in half by cutting right along one side of the breastbone. Remove and discard the wing tips. Put the chicken halves in a large, resealable plastic bag, if one bag isn't large enough use 2. Pour the marinade into the bag[s] and add the wine. Press the air out of the bag[s] and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 24 hours, turning occasionally,the meat and skin will be red in places from the wine.