Remove the chicken wings from the packaging and use paper towels to pat dry.

Transfer the dried wings to a large tupperware container or zip-locking storage bag. Add half the fruit spread to the container, and squeeze in the juice. Seal the container and give it a gentle shake to stir the marinade around and evenly coat the wings.

Refrigerate the marinading chicken for at least an hour, flipping every twenty minutes.

Preheat the grill to medium high heat.

When the grill is heated, transfer the marinaded chicken to the rack. Return the lid to the grill and cook for 15 minutes.

Baste the wings using some of the remaining fruit spread. Save the leftover spread, and return the lid, cooking the chicken an additional 15 minutes or until fully cooked and crispy.

Use tongs to carefully transfer the cooked wings from the grill to a serving platter. Baste them again, liberally, with the remaining spread just before serving.