Peachy Sriracha Sticky Wings

By the BBQ Bible.

Ingredients

1 cup	240 ml	peach jam or preserves
2 tablespoons	30 ml	Sriracha, plus more for spicier wings
1 tablespoon	15 ml	neutral oil, such as grapeseed, plus more for brushing the grill
1 teaspoon	5 ml	fish sauce
½ teaspoon	2.5 ml	salt
2 teaspoons	10 ml	unseasoned rice wine vinegar
3 pounds	1.4 kg	chicken wings, wing tips removed and remaining wings split in two at the joint
—		freshly ground black pepper

Whisk together the peach jam, Sriracha, oil, fish sauce, and salt in a medium bowl until smooth. Separate 1/4 cup of the marinade and mix the vinegar into this reserve; set the reserve aside on the counter if cooking the wings within 2 hours or in the refrigerator if not cooking them until later.
Add the larger portion of the marinade and the chicken to a bowl with a lid or to a large food storage bag and seal. Set on the counter to marinate for at least 2 hours or place in the refrigerator for longer, up to overnight.
When ready to cook, preheat the grill to medium-high and brush with oil. If the chicken was in the refrigerator, allow it to come to room temperature, if you have time. Place the wings on the grill and season generously with salt and pepper. Cook uncovered, turning and basting with the reserved marinade every 5 minutes, until crispy around the edges and cooked through, about 18 minutes. Season to taste with more salt and pepper, if desired, and serve immediately.

Yield: Serves 4.