Directions – Oven Baked:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.

2. Toss wings with olive oil, salt, pepper, and garlic powder. Spread evenly on the rack.

3. Bake for 40–45 minutes, flipping halfway, until wings are golden and crispy.

4. While wings bake, make the glaze: In a small saucepan, combine jam, soy sauce, vinegar, honey, sriracha, and garlic. Simmer for 5–7 minutes until slightly thickened.

5. Remove wings from oven and toss in the warm glaze until coated.

6. Serve hot, garnished with fresh parsley or green onions if desired.

   
   

Directions – Grilled:

1. Preheat grill to medium-high heat (about 375–400°F). Oil the grates lightly to prevent sticking.

2. Toss wings with olive oil, salt, pepper, and garlic powder.

3. Grill wings for 20–25 minutes, turning occasionally, until skin is crisp and internal temperature reaches 165°F.

4. While wings grill, make the glaze: In a small saucepan, combine jam, soy sauce, vinegar, honey, sriracha, and garlic. Simmer for 5–7 minutes until slightly thickened.

5. During the last 5 minutes of grilling, brush wings with glaze, turning to caramelize on both sides.

6. Remove from grill, toss with extra glaze if desired, and serve immediately.

   
   

Notes:

For extra sticky wings, reserve a little glaze to toss them in right before serving. Both oven and grill methods give you crispy, juicy wings—you just get to choose whether you want smoky-charred or oven-baked perfection.