2 lbs. fresh chicken wings (drummies and wingettes). FROZEN WILL NOT WORK WITH THIS RECIPE
2 tbsp. salt
1 tbsp. paprika (smoked version optional)
1 tbsp. garlic powder
1 tbsp. minced garlic
2-3 tbsp. butter or margarine
1/4 cup hot sauce (Red Hot works best here)
1/2 cup peach preserves/jam
1 tbsp. soy sauce
Mix salt, paprika and garlic powder in a bowl to make a dry rub. Unwrap wings and lay out on plate or sheet pan. Drizzle rub over both sides of the wings. Set aside. Wings can be cooked in either an oven or in the fryer. I prefer the fryer because of quickness. Heat either peanut or canola oil in your fryer to about 350-375 degrees. Work in batches if needed depending on size of fryer. Drop wings.
While chicken is cooking, in a medium stove pot, melt the butter/margarine and the minced garlic. Once the butter is melted down, add in the hot sauce, the peach jam and the soy sauce. Sauce will melt down. There may be some minor pieces of peach in the sauce, but that is fine, it's just part of the jam, and I find it's not a big issue in the final product.
Pull the wings after about 10 minutes, checking for crisp skin and a fully-cooked interior. Drain oil and then toss in either the pot or in a bowl, and serve.
OVEN COOKING: First, in a 6 quart sauce pan, put 1 inch of water and bring to boil over high heat. Put wings on steamer basket, reduce heat to medium, and place wings over water for about 10 minutes (this will steam away the fat on the wings). Remove from steam, pat dry, and place on a cooling rack over a sheet pan lined with paper towels and let cool. Once cool, remove towels and replace with parchment paper. Place wings in a 425 degree oven for 20 minutes, then turn over and cook until golden and crisp. YES, it's longer, but it does have the same result if you don't want the fat from frying.