Preheat oven to 425°. Line a baking sheet with foil & lightly coat with non-stick spray. In a large bowl combine marmalade, mustard & 2 turns of fresh ground pepper. Reserve half the marmalade mix in a small bowl for dipping. Pat dry, with paper towel, the chicken wings & season with salt and pepper. In the large bowl with marmalade mix, toss the wings to coat. Evenly spread the coated wings on the lined baking sheet. Scrape the bowl and drizzle the marmalade mix over the wings. Bake for about 30-45 minutes, specific time depends on your oven. Check periodically to make sure they do not burn. Wings are done when they reach an internal temperature of 165°. Serve with the reserved marmalade. Enjoy!