Grilled Peach BBQ Chicken Wings

I subscribe to several cooking magazines, such as Cooking Light and Taste of Home.  I especially love Taste of Home because most of the recipes are so simple and delicious, a combination that I love!  For this recipe, my husband, who loves to grill, picked out this recipe.  I'll admit, I wasn't sure about pureeing peaches in barbecue sauce, but the end result was great.  It gave the sauce a wonderful sweetness.  I also really enjoyed the dipping sauce, which surprised me.  I'll admit, heating apple cider vinegar over the stove smells terrible, but the smell goes away and when the sauce cools, it produces a fabulous result. 

In other cooking blog news, I have an exciting little announcement to make in the next couple of days.  For the next 40+ days, my blog is going to take an interesting turn...stay tuned!

Source:  Taste of Home magazine, October & November 2010 issue

Ingredients:

2 cups store-bought barbecue sauce
2 cloves garlic, finely chopped, divided
2 peaches, peeled, pitted and chopped
Salt
Pepper
24 chicken wings, separated at the joint and tips discarded
1 cup peach jam
1/4 cup apple cider vinegar
2 tbsp hot sauce, such as Frank's RedHot, or to taste
Scallions, green parts only, thinly sliced, for topping (I omitted this)

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 tsp. salt and about 1/4 tsp. 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 tsp. salt in a small saucepan.  Cook over medium heat until slightly thickened, about 5 minutes; let cool.

Preheat a grill or grill pan to low.  Grill the chicken wings with the grill cover down, turning and basting occasionally with the reserved barbecue sauce, until cooked through, about 30 minutes.  Top with the scallions and serve with the peach jam dipping sauce.