3/4 C. seedless raspberry jam
1/4 C. cider vinegar
1 C. soy sauce
1 tsp. garlic powder
1 tsp. black pepper
16 (about 3 lbs) whole chicken wings
In saucepan, combine jam, vinegar, soy sauce, garlic powder and black pepper. Bring to boil 1 minute.
Cut chicken wings into 3 sections and discard wing tips. Place wings in Large bowl, add raspberry mixture and toss to coat.
Cover and refrigerate for 4 hours.
Line 10 x 15 inch baking pan with foil and grease foil.
Use slotted spoon to place wings in pan and reserve marinade.
Bake @ 350F* for 30 minutes and turn once.
Cook reserved marinade for 10 minutes, brush over wings and bake 25 minutes longer.