Preheat oven to 250°F.

In a large bowl add barbecue seasoning, chili powder, cayenne, paprika garlic powder, black pepper and salt. Stir to mix.

Toss in 6 - 8 wing pieces. Toss or stir to coat with the mixture.

Remove to a plate and repeat with remaining pieces.

Smother all pieces with apple butter (use your bare hands or gloved hands - it is the easiest way)

Place prepared wing pieces in an oven-safe dish.

Pour 2 cups or 2 inches of chicken stock/broth into the dish.

Cover with aluminum foil or an oven-safe lid.

Cook for 45 minutes. Check the wings (smaller wings will cook faster) If they are not done, (the meat should be at least 165°F and fall-off-the-bone tender) place them back in the oven and check at 10 - 15 minute intervals.

While wings are cooking, in a sauce pan, add apple cider vinegar, jalapeño and peach jam.

Cook on low heat until jalapeño softens and vinegar fuses with the jam. Remove from pan.

Place in blender. Blend until smooth and most of the jalapeño has been puréed. Pour into a large mixing bowl.

Place cooked wings into bowl. Mix or toss to coat completely with jam. Remove to a serving plate.

Pour remaining jam into a small serving bowl or cup for dipping. (Alternately, pour the sipping cup out first and the remaining sauce into the bowl. It will taste the same either way - but it look a little better since it won't have any "floaties" from tossing the wings.)