Marinade:
1/2 cup low sodium teriyaki sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon powdered ginger
1 teaspoon minced garlic
1 thinly sliced scallion
Peach Sauce:
2 medium peaches peeled and diced
1/4 teaspoon ginger powder
1 teaspoon molasses
1 teaspoon honey
1 teaspoon cane syrup
1/8 teaspoon cinnamon
1 fresh mint leaf whole
Place one dozen wings in a zip top and add marinade. Place bag in the refrigerator and allow to rest two hours, turning every hour so the meat is well covered. When wings are ready light one burner on your grill setting it to medium. Add the wings to the other side, allowing them to cook with indirect heat. Turn wings frequently until they reach an internal temperature of 165 degree. Divide the peach sauce, saving most of it for dipping. Baste the chicken with the remaining peach sauce and allow to cook for five more minutes. Remove from grill and allow wings to rest for a few minutes. Plate and add a side of more sauce for dipping.
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