BBQ SAUCE FOR CHICKEN WINGS RECIPES

Steps:

• For the wings: Heat 3 inches of canola oil in a heavy pot until a deep-frying thermometer registers 375 degrees F.
• Add half of the chicken pieces to the oil and fry until golden brown and fully cooked, about 5 minutes. Drain on paper towels, then repeat with the other half.
• For the BBQ sauce: Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook, stirring and watching carefully so they don't burn, about 5 minutes. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Bring to a simmer and cook for 20 minutes.
• Preheat the oven to 325 degrees F.
• Taste the sauce after simmering and add whatever ingredient it needs (more spice, more sugar, etc.). Put the wings in an ovenproof dish, pour the sauce over the top and toss to coat. Bake until the wings are heated through and the sauce is brown and bubbling, about 15 minutes.

Steps:

• 1. Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
  2. Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
  3. Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
  4. Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
  5. Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.