Preheat oven to 425 degrees F.

To large bowl, add dry rub ingredients and mix well.

Spray wired baking rack with cooking oil to prevent sticking.

Pat wings dry with paper towel and add to bowl with dry rub. Make sure they are fully coated then place on wire rack.

Place wire rack on baking tray and place in the oven for 45-50 minutes until brown and crispy. Flip every 20 minutes.

Heat pot over medium high heat. Add peaches, brown sugar, mustard, hot sauce and salt. Bring to gentle boil and cook for 7-8 minutes.

Add peaches to blender and pulse until smooth. Pour sauce back into pot over low heat. Add cold butter and mix until melted and emulsified.

When wings are finished, toss them in sauce or serve on side.