Peach-Slathered Chicken Wings

1. Get your grill going. Right now if you’re doing charcoal; or just before you’re ready to go if you’re being lazy or a sissy and using gas (like me). 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 don’t screw yourself over in the end).
2. Throw the garlic cloves and ginger chunks into a food processor with the motor running, until finely chopped. Add peach preserves, soy sauce, and red pepper flakes and pulse until smooth.
3. Pat wings (and drummies) dry and season with salt.
4. Take the wings, sauce, some tongs, a paper towel saturated in oil, and a basting brush out to the grill. Oil the grates well with the oil saturated towel and sear the wings over the hottest part of the coals (or burners if you’re a lazy sissy), turning occasionally to ensure even browning.
5. Once you’ve 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. Close the lid and continue turning and basting every few minutes (except last 3 minutes of cooking when you don’t want to baste any more) until cooked through, about 15-20 minutes total (maybe a bit longer for those drummies).
6. Serve with dipping sauce and a lot of napkins. Wetnaps are the preferred pairing.