Heat the oil in a small saucepan and gently cook the onion and garlic for 4-5 mins until soft.
Add 100ml Sarson’s Malt Vinegar and all the other ingredients and bring to a simmer while stirring. Simmer for 10 mins until the sugar had dissolved and the sauce has become thick. Use straight away or store in the fridge.
To enjoy on chicken wings and thighs, pour over enough BBQ sauce to cover the chicken pieces and then cook at 200C/ 180C fan/ Gas Mark 6 for 30-35 minutes.