Chicken Wings with Jala-Peace Sauce

By jonil

Prep 10 min.

Grill 20 min.

Grilling brings out the best in these snack-size pieces - the fat drips away, leaving behind a crisp wing perfect for gnawing to the bone.
They are easily separated into the drumette and the wing end by hacking at the joint using a cleaver or heavy knife.
Some people prefer the meatier drumette, buit the crackle and crunch of wing ends have their own appeal.
Be prepared to move the wings around as flare-ups occur, and arrange them so that the smaller ends point away from the high heat to prevent burning.

Ingredients

• 1 # peaches, pitted and coarsley chopped
• 1 pickled jalapeno chile, stemmed, plus 3 Tbls pickling juice
• 1 Tbls honey
• 2 tsp dijon mustard
• 1/4 tsp worcestershire sauce'
• salt and pepper
• 3 # chicken wings, halved at the joint and wing tips removed
• Nonstick cooking spray

Preparation

Step 1

Using a food processor,puree the peaches, picked jalapeno and juice, the honey, mustard and worcestershire sauce; season with salt.

Pour one-quarter of the sauce into a large bowl and the remaining sauce into a small bowl.

Preheat a grill to med heat.

Season the chicken wings with salt and pepper and coat lightly with cooking spray.

Arrange on oiled cooking grates and grill, turning occasionally, unto no longer raw on the outside, 6 to 8 minutes.

Brush the wings generously with the larger amount of reserved sauce.

Grill, continuing to turn occasionally, until deep golden brown and just charreed in parts, 8 to 10 minutes.

Toss the wings with the smaller amount of reserved sauce.

traansfer to a platter.