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Make fiery rub by combining 2 cloves garlic, chipotle peppers, 2 T. diced onions, paprika, chili powder, cumin, 1 T. salt, 1/2 tsp. pepper, oil, ground cayenne pepper and crushed red pepper flakes in a food processor and pulsing until mixed. Rub on drumsticks and place chicken on a baking sheet. Cover and cook for 20 minutes. Increase heat to 425°F, uncover and continue cooking for an additional 20 minutes.
While the chicken is cooking, heat a large skillet over medium. Spray with non-stick cooking spray and combine peach, 1/4 c. onions, peach preserves, brown sugar, 1 clove garlic, Worcestershire sauce, 1 tsp. salt, 1/4 tsp. pepper and stone ground mustard. Cook until all ingredients are tender. Stir in ketchup and bring to a boil. Puree the mixture in a blender and return back to the skillet on high heat for 3-5 minutes, stirring often.
Serve sauce over the chicken or as a dipping sauce.