This is my go-to sauce for ribs (see page 146) but it’s also great with wings.

Ingredients

　　2 tablespoons canola oil

　　1 medium onion, halved and thinly sliced

　　4 garlic cloves, minced

　　1 cup hoisin sauce

　　1/2 cup apple cider vinegar

　　1/4 cup Worcestershire sauce

　　3 tablespoons tomato paste

　　2 jarred roasted red bell peppers, rinsed and coarsely chopped

　　1/4 cup molasses

　　1/4 cup packed dark brown sugar

　　1 tablespoon chili powder

　　1 tablespoon sweet smoked paprika

　　1 tablespoon ground cumin

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　Put a medium pot over medium heat and coat with the oil. When the oil is hot, add the onion and garlic. Cook and stir for a minute until soft. Add the hoisin, vinegar, Worcestershire, tomato paste, roasted peppers, molasses, sugar, chili powder, paprika, cumin, salt, pepper, and 1 cup water. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick, 20 minutes. Puree with an immersion blender or transfer to a standard blender. Let cool completely. The sauce will keep covered in the refrigerator for up to 6 months.

　　Michael's Genuine Food