Instructions

Using large piece of heavy-duty aluminum foil, wrap chips in 8 by 4½-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet. If using gas, make sure there are no more than 2 layers of foil on bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.
FOR A CHARCOAL GRILL: Open bottom vent ­completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set cooking grate in place; turn all burners to high; cover; and heat grill until hot and wood chips are smoking, 15 to 25 minutes. Leave primary burner on high and turn off other burner(s).
Clean and oil cooking grate. Grill peach halves, cut side down, on cooler side of grill, covered, until tender, about 20 minutes.
Transfer peach halves to large bowl and add peach liqueur. Using muddler or potato masher, muddle peaches until broken down and all juice is expressed, about 30 seconds. Stir in wine, cover, and refrigerate until mixture is chilled and flavors meld, at least 1 hour or up to 24 hours.
Strain mixture through fine-mesh strainer set over ­serving pitcher or large container, pressing on solids to extract as much liquid as possible; discard solids. Keep sangria chilled in refrigerator until ready to serve. Serve sangria in glasses filled with ice, garnishing individual portions with peach slices and mint leaves, if desired.