For chicken wings on the BBQ pit. Found in the Kinja Archive:
1 cup apricot preserves
1 cup sweet chili sauce
(I prefer Sauce for Chicken brand in background glass bottle but it was old so I got Panda brand which is not as hot.)
1/2 cup rum (?) (Can’t recall how much alcohol I used)
1/2 cup cider vinegar
1 tablespoon Creole mustard
1 teaspoon (approx.) worcestershire
1 teaspoon (approx.) hot sauce
Heat slowly to mix everything and simmer low 10-15 minutes to cook off some of the alcohol.
Transfer to jars and it will last nearly forever in the fridge.
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