3/4 cup seedless raspberry jam
1/4 cup cider vinegar
1/4 cup soy sauce
1 tsp garlic powder
1 tsp course ground black pepper
3 lbs whole chicken wings
In a saucepan, combine all ingredients except chicken and bring to a boil. Boil for one full minute. Cut and separate chicken wings, discarding wing tips. Place chicken wings in a large bowl and add rasperry mixture. Toss wings to coat. Cover and refrigerate 3-4 hours.
Line a 10x15 baking pan with foil. Using a slotted spoon, remove chicken wings from bowl and place on pan. Reserve the remaining marinade. Bake wings at 350 degrees for 30 minutes, turning once.
Re-heat reserved marinade. Brush over the wings and bake for an additional 25 minutes.