Preheat your deep fryer or heavy pot filled with vegetable or canola oil to 350°F (175°C).

While the oil is heating, place your chicken wings in a large mixing bowl. Generously sprinkle paprika, garlic powder, and salt over the wings, tossing them thoroughly.

In a medium saucepan, melt the butter over medium heat. Once melted, add minced garlic and cook for 1-2 minutes until fragrant.

Incorporate the peach preserves, hot sauce, soy sauce, and a pinch of salt into the saucepan. Stir well and simmer for about 5 minutes.

Carefully lower the seasoned wings in batches into the oil and fry for 12-15 minutes, turning occasionally until crispy and golden brown.

Using a slotted spoon, remove the crispy wings from the oil and place them on a paper towel-lined plate.

Transfer the hot wings back into the mixing bowl, pour the prepared sauce over them and gently toss until fully coated.

Serve the wings hot, garnished with fresh herbs if desired, accompanied by dips and fresh veggies.