Season Chicken Wing (2 pound) with Salt (1 1/2 teaspoon), Ground Black Pepper (1 teaspoon), Smoked Paprika (1 tablespoon), Fresh Rosemary (1 teaspoon), Fresh Lemon Thyme Leaves (1/2 teaspoon), and Garlic Powder (1 teaspoon). Mix well with your hands, then let chicken sit for 15 minutes.
For the bbq sauce, in a pot over medium heat, add Apricot Preserves (1/2 cup), Ketchup (1/2 cup), Dried Oregano (1 teaspoon), Red Chili Pepper (1/4 teaspoon), Distilled White Vinegar (2 tablespoon), Brown Sugar (1 tablespoon), Dried Minced Garlic (1/2 tablespoon), and Water (3/4 cup). Whisk together and cook just until heated through.
Add chicken onto a charcoal grill. Cook for 6 minutes on each side.
Transfer chicken to pans, then cook for another 20-25 minutes on the grill, shaking chicken halfway through. The internal temperature should reach 165 degrees F (75 degrees C).
Dip each chicken piece into the glaze, then return to the pans.
Pour the glaze over the chicken. Grill for another 10-15 minutes.