In shallow dish, mix the soy sauce, apricot jam, ginger, garlic, wine and sugar. Place the poussins in the dish and coat with the marinade. Cover and allow to marinate in the refrigerator 8 hours or overnight.
Preheat oven to 170 C / Gas 3.
Arrange the poussin halves in a baking dish. Pour over remaining marinade. Roast uncovered for 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until juices run clear.