Trimming Wings: If your wings did not come pre-trimmed, find the joint between the drummette portion and the wing. Place the knife between the joint and cut down to separate the two ends. Then trim the tip of the wing off at the second joint. Discard the ends, keeping the two meaty sections of each wing.
Preheat the grill to medium heat, about 350-375 degrees F. Salt and pepper the chicken wings liberally on all sides.
In a standard blender jar, add the peach jam, dijon mustard, garlic, and habanero peppers. Puree until very smooth.
Once the grill is hot, place the wings on the grill and cook for 7-9 minutes per side. If the chicken wings you buy are very small, grill for just 6 minutes per side.
Flip the wings. Brush glaze over the top side of each wing and grill another 3-5 minutes. Then flip one last time, and brush the wings with glaze. Grill another 3-5 minutes.
Take the wings off the grill. Then brush all remaining glaze over the wings. Serve warm.
Baked Chicken Wings Recipe:You can make these habanero peach chicken wings in the oven!
Preheat the oven to 400 degrees. Spray a rimmed baking sheet with nonstick cooking spray.
Salt and pepper the wings then spread them out on the baking sheet. Bake for 30 minutes.
Make the glaze as directed above. Then brush the wings with glaze and bake for 10 more minutes per side, glazing twice, flipping once.