To make the apricot marinade, place apricots into a medium saucepan. Add 2 tablespoons water, cover and bring to the boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, for 5 minutes or until tender. Add barbecue sauce, soy sauce, brown sugar, garlic and paprika. Season with salt and pepper to taste. Stir to combine. Simmer mixture, uncovered and stirring occasionally, for 5 minutes until thick. Set aside to cool. Using a hand-held electric blender, puree mixture until just smooth
Place chicken wings into a large bowl. Pour over apricot marinade and toss to coat. Cover and refrigerate for 1 hour to marinate (or longer if time permits)
Preheat a well-greased barbecue or char-grill pan (see note) on medium heat. Remove chicken from marinade. Barbecue or char-grill chicken, in batches if necessary and brushing with the marinade occasionally, for 25-30 minutes or until caramelised and cooked through. Barbecue or char-grill apricots cut-side down for 1-2 minutes until lightly charred. Serve chicken with apricots and a leafy green salad
Tips & Hints:
If cooking in a char-grill pan, place a sheet of baking paper onto the base of the pan to avoid the chicken sticking and brush or spray with oil to prevent sticking.
Australian stonefruits like peaches, nectarines, plums and apricots are in season during summer. But when buying stonefruits, what is the difference between a clingstone fruit and a freestone fruit? And what would you use a clingstone or freestone fruit for? Here are the answers.