Chicken Wings (2 lb)
Salt (1/2 Tbsp)
Ground Black Pepper (1 tsp)
Smoked Paprika (1 Tbsp)
Fresh Rosemary (1 tsp)
Fresh Lemon Thyme Leaves (1/2 tsp)
Garlic Powder (1 tsp)
. 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 tsp)
Red Chili Peppers (1/4 tsp)
Distilled White Vinegar (2 Tbsp)
Brown Sugar (1 Tbsp)
Dried Minced Garlic (1/2 Tbsp)
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.