I love chicken wings! I first had them in the 80’s when Buffalo Style chicken wings began appearing on menus in the 1980’s. The city of Buffalo is a couple of hours south of Toronto and we’ve embraced the chicken wing!

Chicken wings you get at the pub/bar are fried and tossed in a melted butter/hot sauce combo. One can also bake chicken wings but what about using your gas/charcoal grill?

We’re doing the latter here: you’ll need to also have a rotisserie attachment for your grill. Many hardware-type stores sell universal rotisseries you can easily connect to your existing grill.

They also sell basket attachments to cook wings but I am going to save you from buying that attachment. As long as you buy the whole chicken wing (drumette, wing and tip), your wings are going to stay put on the rotisserie is turning-turning.

The main ingredient in this BBQ sauce is apricot jam. It’s sweet, it’s tangy, it’s spicy, it’s savory and it’s sticky. I love it!

Likely the exotic ingredient here its the Korean red pepper paste (Gochujang). Asian markets will carry this but if you can’t find it, use your favourite hot sauce to replace it (but add in increments as heat levels vary).

Rotisserie Wings With Apricot BBQ Sauce

(serves 4)

24 whole chicken wings (drummette/wing/tip attached)

Rub

sea salt

ground pepper

onion powder

garlic powder

dried Greek oregano

Apricot BBQ Sauce

1. Rinse your wings and pat-dry. Place on a sheet pan and spread out the wings. Sprinkle the wings with each of the rub ingredients. Flip and season the other side of the wings.
2. To skewer your wings: pick up the wing in one hand (spit rod in the other) and stick the drumlet through the rod, then through the wing. Repeat with all the wings.
3. Prepare your grill by removing the grates, insert a drip pan in the middle with about 2 inches of water in it. Ignite your grill to medium heat. Close the lid. You’re aiming for a temperature of 350-360F.
4. Insert the spit rod into the rotisserie motor, close the lid. Wings should take 45 minutes.
5. Meanwhile, add all the BBQ sauce ingredients into a medium pot and warm up while stirring over medium heat. Taste, adjust flavouring and set aside.
6. When wings are ready, brush them with BBQ sauce (while still on the spit rod). Allow the sauce to get sticky, repeat a couple of times.
7. Carefully remove wings from spit rod, arrange on a platter, garnish with scallions and sesame seeds.