Peach-Lacquered Chicken Wings

Source: recipe by Melissa Roberts - Gourmet, June 2009
adapted by

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes (I used more!)
4 lb chicken wings, tips removed if desired

Preheat broiler.

With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.

Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.

Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

** I changed it up a little, I roasted the wings at 400 for about 20 minutes or so, and basted once with the sauce. Then when the wings were pretty much cooked through, I drained the pan and then broiled to crisp it up, basting and then turning the wings and basting again. Twice. Until it got crispy and sticky. Much easier than standing over the broiler for twenty minutes. My smoke alarm appreciated the change in recipe