Broiled Chicken Wings with Two Sauces (Peach Sauce and Jalapeno Chili Pepper Sauce)

Chicken Wings
- 2.2 lbs chicken wings, tips removed and discarded, then cut into 2 pieces (1 kg)
- 3 Tbsp canola oil (45 mL)
Peach Sauce
- 3/4 cup peach jam or preserves (175 mL)
- 1/3 cup lime juice (75 mL)
- 2 garlic cloves, minced (2 )
- 1/2 tsp cumin (2 mL)
- 1/2 tsp dried chili flakes (2 mL)
Jalapeno Chili Pepper Sauce
- 2 jalapeno chili peppers, seeded and finely chopped (2 )
- 2 garlic cloves, minced (2 )
- 1/3 cup sugar (75 mL)
- 2 Tbsp water (30 mL)
- 1/2 cup white wine vinegar (125 mL)
- 1 Tbsp grated ginger (15 mL)
Chicken Wings
1. Preheat broiler. Prepare chicken wings as per directions above. Brush wings with canola oil and sprinkle liberally with salt and pepper. Spread wings on rack of broiler pan. Broil 4 to 5 inches (10 to 13 cm) from heat, turning once until wings are cooked, about 20 minutes.
2. While wings are broiling, prepare sauces.
Peach Sauce
1. Combine peach jam, lime juice, garlic, cumin and chili flakes in a food processor and blend mixture until smooth. Pour into a small saucepan; heat and simmer over low heat, about 10 minutes. Pour into sauce dish and cool to room temperature.
Jalapeno Chili Pepper Sauce
1. Combine chopped jalapeno chili peppers, garlic, sugar, water, vinegar and ginger in saucepan. Simmer over low heat for about 10 minutes or until slightly thickened. Pour into sauce dish and cool to room temperature.