Peach-Slathered Chicken Wings

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   1.

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   Get your grill going.

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   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).

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   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).

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   2.

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   Throw the garlic cloves and ginger chunks into a food processor with the motor running, until finely chopped.

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   Add peach preserves, soy sauce, and red pepper flakes and pulse until smooth.

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   3.

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   Pat wings (and drummies) dry and season with salt.

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    4.

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    Take the wings, sauce, some tongs, a paper towel saturated in oil, and a basting brush out to the grill.

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    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.

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    5.

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    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.

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    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).

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    6.

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    Serve with dipping sauce and a lot of napkins.

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    Wetnaps are the preferred pairing.

* Per serving · 4 servings · Values may vary.