Peach-Slathered Chicken Wings

• 3 cloves Garlic, Smashed And Peeled
• 1 piece Ginger (about 3 Inches Long), Peeled And Roughly Chopped
• 10 ounces, fluid Peach Preserves (apricot Or Jam May Be Substituted)
• 13 cups Soy Sauce
• 1/2 teaspoons Red Pepper Flakes
• 3 pounds Chicken Wings
• Salt To Taste

1. 1.
2. Get your grill going.
3. Right now if youre doing charcoal; or just before youre ready to go if youre being lazy or a sissy and using gas (like me).
4. If you are using a charcoal grill, you will need to strategically place your coals so that you will be able to cook over both direct and indirect heat (read: read the whole recipe before you start your fire so you dont screw yourself over in the end).
5. 2.
6. Throw the garlic cloves and ginger chunks into a food processor with the motor running, until finely chopped.
7. Add peach preserves, soy sauce, and red pepper flakes and pulse until smooth.
8. 3.
9. Pat wings (and drummies) dry and season with salt.
10. 4.
11. Take the wings, sauce, some tongs, a paper towel saturated in oil, and a basting brush out to the grill.
12. Oil the grates well with the oil saturated towel and sear the wings over the hottest part of the coals (or burners if youre a lazy sissy), turning occasionally to ensure even browning.
13. 5.
14. Once youve got some good color on the wings (and drummies), move them to an area of the grill with no coals underneath (lazy sissies: turn one of your burners off; if you have 3, turn off the middle one), and baste with the sauce.
15. Close the lid and continue turning and basting every few minutes (except last 3 minutes of cooking when you dont want to baste any more) until cooked through, about 15-20 minutes total (maybe a bit longer for those drummies).
16. 6.
17. Serve with dipping sauce and a lot of napkins.
18. Wetnaps are the preferred pairing.

garlic, ginger, preserves, soy sauce, red pepper, chicken, salt

Taken from tastykitchen.com/recipes/main-courses/peach-slathered-chicken-wings/ (may not work)