Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the vinegar, garlic, rosemary, salt and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25-30 minutes or until no longer pink, turning every 10 minutes.
Meanwhile, combine brown sugar and reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced by half.
Place wings in a large bowl. Pour glaze over wings and toss to coat.