Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil spray. Set aside.
Combine the preserves, ginger, garlic, salt, and cayenne pepper in a food processor.
Process/Pulse until the ginger and garlic are finely chopped. Stir in the vinegar (remove the blade first).
Cut the wings at the joints and discard the tips.
Place the wings on the prepared baking sheet. Brush with 1/2 of the glaze mixture.
Return to the oven and bake for an additional 15 minutes. Grab some napkins and a drink and dig in!
Notes
Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
I used Bonne Maman Apricot Preserves.
Crystallized ginger can usually be found in the bulk bin aisle or the baking section.
Serving size is based on 4 pieces per person. 3 pounds of chicken wings can vary between 13 to 17. It all depends on the size of the individual wings that are included in the package