Place wings in a large mixing bowl and sprinkle with salt and pepper. Toss until well coated. Then pour in vinegar and vegetable oil and make sure that the chicken is well covered and all sitting under the liquid. Cover with plastic wrap and refrigerate for 4-6 hours.
Meanwhile, place apricots and water into a deep sauce pan or dutch oven on the stovetop on medium – high heat. Cover and allow to simmer for a few minutes until the apricots begin to soften. Remove lid, stir and smash apricots until that resemble a puree and reaches a rolling boil. Make sure to continuously stir so that the fruit does not burn. Add sugar and cook until mixture begins to thicken. While cooking place a plate in the freezer (this is for testing the doneness of the jam). After the mixture reaches a thickened state, place a small spoonful of jam onto the plate in the freezer. Allow to freeze for 1-2 minutes, then remove and touch to test and see if it’s solidified. If it resists some and wrinkles a bit when touched the jam is done. If not, continue to cook and retest until the jam reaches this state. When jam is done, remove from heat, stir in lemon juice and chili crisp sauce (or chili flakes) and transfer to heat safe glass container for it to cool. Cool to room temperature and then place in fridge until you are ready to cook the chicken.
Preheat oven to 400F. Place chicken wings on parchment paper lined cookie sheet and brush generously with apricot glaze. Cook in oven for roughly 40-45 minutes, until chicken reaches at least 165F. For more crispy edges, remove chicken from parchment paper and transfer to a cooking rack nestled in a cookie pan, and broil for 5-8 minutes or until chicken appears browned to your liking.