Ingredients

2 lb ROCKY® Free Range Whole Chicken Wings
1 oz  Vegetable Oil
  Salt & Pepper
1 cup Tomato Sauce
1/2 cup Dark Brown Sugar
1/4 cup Unsulfured Blackstrap Molasses
1/4 cup Apricot Preserves
4 tbsp Apple Cider Vinegar
2 tsp Dry Mustard
1 tsp Granulated Garlic
1/2 tsp Chile Powder
1/4 tsp Black Pepper
1/2  tsp Allspice

Method

1 Preheat grill on medium heat for 30 minutes. In a large bowl, toss the raw wings with the vegetable oil, Salt, and Pepper. Spread wings out evenly across the hot grill. Turn them every 2-3 minutes to ensure the wings cook evenly, and do not burn. The wings should take 17-20 minutes depending on size and temperature of grill. To ensure the wings are fully cooked, insert an instant read thermometer into the thickest part of the meat alongside the bone. Bone-in chicken should be cooked to 175° F to ensure the bones are cooked through.
2 In a medium sauce pan over medium heat, whisk together all ingredients. Bring to a simmer and continue simmering for 20 minutes. Keep warm to toss with wings or make ahead, keep in the refrigerator, then reheat before tossing on the wings. Enjoy!