Prepare the chicken wings: If they are still whole, cut each wing into 3 segments: drumette, flat, and tip. You won’t want to use the tips for this recipe, but they make really good stock.
Heat your broiler to high and position a rack so that it’s 4 to 5 inches away from the element. Line a baking sheet with aluminum foil.
Dry the segmented wings with paper towels and arrange them on the lined baking sheet so that each has a little space around it. Evenly dust the wings with salt. Place under the broiler and broil until the wings are evenly browned and look crisp around the edges, flipping once during broiling. Depending on the strength of your broiler, they will need between 15 and 20 minutes.
While the wings are broiling, combine the jam, lemon juice, and red pepper flakes in a large bowl.
Once the wings are browned and crisp, transfer them to the jam mixture and toss to coat.
Using tongs, return the wings to the pan, leaving the excess jam mixture in the bowl, and broil for 2 to 3 more minutes, or until they sizzle and look satisfyingly sticky.
Remove the wings from the oven and return them to the reserved jam mixture. Toss them again to coat and serve immediately.