In a large bowl, whisk together the peanut butter, blackberry preserves, sriracha, soy sauce, fish sauce, lime juice, garlic cloves, and ginger.
Remove ¼ cup of the sauce from the bowl and reserve for basting. Add the wings and drumettes to the remaining marinade and toss to coat the meat in the sauce.
Cover both bowls and place in the refrigerator to marinate for at least 1 hour or up to 24 hours.
When ready to cook, preheat the oven to 400 degrees F.
Spread the wings and drumettes onto a large baking sheet, leaving a little space between each piece. Use a second baking sheet, if needed.
Place in the oven and bake for 20 minutes. Flip the chicken pieces over and baste with reserved sauce. Bake an additional 10-20 minutes, or until fully cooked. The total time will vary based on the size of your wings. To check doneness, insert a thermometer into one of the largest pieces of meat. The wings are ready when the thermometer reads 165 degrees F.
Notes
Air Fryer Instructions: Preheat the air fryer to 380°F. Spray the basket with cooking spray and lay the wings in a single layer. Cook for 10 minutes, then turn and cook an additional 10-20 minutes, until the chicken has reached an internal temperature of 165°F. (Cook times vary based on your air fryer model.)