Ingredients
▢5 lbs Chicken Wings
▢7 teaspoon Vegetable Oil
▢1 Cup Chopped White Onion Dehydrated
▢½ Cup Minced Garlic
▢1 tablespoon Whole Black pepper Corns
▢1 L Soy Sauce
▢3 Cup Spiced Vinegar Can use white if you don't want spice
▢2 Cup Brown Sugar
▢3 Cup Water
▢3 Bay Leaves
▢3 tablespoon Cornstarch
▢3 tablespoon Water

Instructions
Marinade/Sauce

1. Place a large pot over medium heat add the veg oil, white onion, and garlic. Cook for 3-5 minutes or until the onions hydrate and the garlic begins to brown. Add in all of the remaining ingredients except the 3 tablespoon of Cornstarch and 3 tablespoon of water.
2. Bring to a boil and simmer for 5-10 minutes.
3. This is the part where you can adjust the taste to your liking. If you want it more "tangy" add in extra vinegar. If you want it "saltier" then add in more soy sauce. If you want it sweeter than add in more brown sugar. Lastly if you just want to "mellow" it out then add in water.
4. When you are happy with the taste mix the 3TBSP cornstarch and 3 tablespoon of water to make a slurry. Add all off it in and stir. Simmer for 1-3 more minutes and then take off of the heat to let it cool completely.
5. Take your wings and place them in the two gallon ziplock bags. Pour the marinade into both bags making sure to have enough to cover the wings. Close the bags tight and refrigerate for 2 hours or overnight if possible. Make sure you reserve some marinade to use as a sauce. NEVER use the leftovers from the bag after marinating.

Grilling

1. Set your grill to Medium/Medium High heat and grill the wings until they reach an internal temp of 165F or 74C. Be careful as there is sugar in the marinade and they will burn. Near the end of cooking pour some of your extra sauce over them. This will make them nice and sticky!
2. After the wings are cooked sauce them up with the extra reserved sauce and ENJOY!