Brine wings for 3-4 hours.

Prepare the peach jalapeno BBQ glaze reduction by simmering peach jelly, jalapeno jelly, juice, and 1/2 teaspoon rub in a saucepan over medium-low heat until melted through and well combined.

Remove from heat, cover, and set aside. Thin out with juice or water before use as needed.

Preheat your grill to 325 degrees F or medium heat. Have a reliable instant-read thermometer handy! You'll need it.

Remove wings from the brine and pat dry with paper towels. Coat well with spice rub.

Place wings on the grill and cook for 30-40 minutes, turning a few times during cooking.

Once wings have cooked to an internal temperature between 165 degrees and are crispy, remove them from heat and place them into a large bowl. If they are not crisp enough, remove the wings and increase the heat to high, then place them back on for 3-4 minutes to crisp up. For charcoal and gas, place them over a direct heat source to finish off.

Coat wings with peach-habanero BBQ glaze, and toss to coat with tongs. Place them into an aluminum drip pan, and place them back on the grill for a few minutes until the glaze caramelizes and the wings have a candied appearance.

Remove and serve.

Store the leftover wings in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months. Use vacuum-sealed bags for best results. Reheat in the oven or air fryer until they reach an internal temperature of 165 degrees F.