Directions

• In a food processor, combine the barbecue sauce and half of the
• garlic. Add the peaches and process until finely chopped; season
• with about 1-1/2 teaspoons salt and about 1/4 teaspoon pepper.
• Reserve 1/2 cup for basting.
• In a resealable plastic bag, toss together the chicken wings and
• remaining peach barbecue sauce; refrigerate for about 30 minutes.
• Meanwhile, combine the peach jam, vinegar, remaining garlic, hot
• sauce and 1/2 teaspoon salt in a small saucepan. Cook over medium
• heat until slightly thickened, about 5 minutes; let cool.
• Drain and discard marinade. Moisten a paper towel with cooking oil;