Toss the chicken wings with the oil and seasonings to evenly combine. Cover with plastic wrap and allow to chill for at least 30 minutes in the fridge. Remove from fridge and allow to sit at room temperature for a bit before grilling.

Heat a medium pot over medium-high heat. Add the oil and heat until hot and just beginning to smoke. Throw in the onions and garlic and sauté for about 5 minutes until translucent and just beginning to caramelize. Season with salt, pepper, chili powder, chili flakes and cayenne pepper. Cook for another minute or two and then addd in the remaining ingredients. Cook until it boils rapidly and then lower the flame. Simmer for about 30 to 35 minutes or until it has reduced slightly and has thickened significantly. Remove from heat and allow to cool for at least 15 minutes. Pour the sauce into a food processor or blender and blend until smooth.

Fire the outdoor grill or a stovetop grill pan over medium/heat. Cook the wings for about 15 minutes, turning often, or until the juices run clear when inserted with a wooden skewer. Each time you turn the chicken wings, brush with the sauce we worked so hard making. Continue cooking, rotating and basting with BBQ sauce as you turn. Serve immediately. Leftover sauce can be stored in airtight container in the fridge for up to 6 weeks. Enjoy!