4 pounds chicken wings, tips removed, and cut at the joint1 teaspoon kosher salt¾ cup apricot preserves2 garlic cloves, mashed1 tablespoon chopped fresh ginger¼ cup soy sauce½ teaspoon red pepper flakesJuice from one lime, about 2 tablespoons½ teaspoon cumin1 tablespoon balsamic vinegar2 tablespoons chopped chivesFresh lime wedges for garnishSeason wings with salt. Heat grill to medium high.In bowl of food processor, combine preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, cumin and vinegar; process until smooth. Add chives.Place wings on grill and cook for 8 to 10 minutes. Turn and grill for another 5 to 6 minutes.With a pastry brush or spoon, brush sauce on wings. Cook for about 1 minute, and turn. Repeat on other side of wings. Cook for another 1 minute. Wings should register 170 degrees when tested with an instant read thermometer.Serve wings garnished with lime wedges.