Shanghai Bbq Sauce - cooking recipe

Ingredients

1/2 cup butter
3 tablespoons of largley chopped garlic
2 1/4 ounces beefy dry onion soup mix
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup vinegar
6 ounces chili sauce
15 ounces tomato puree
1 dash cayenne pepper
10 ounces teriyaki sauce

Preparation

Marinate chicken overnight in Teriyaki Sauce.
Melt the butter in a large sauce pan, while stirring add the garlic and heat over medium heat 2-3 minutes.
Remove from heat and stir in the soup mix, soy sauce, and brown sugar.
Return to med heat, while stirring add the vinegar, chili sauce, puree and a dash of cayenne pepper.
Continue to stir until sauce starts to boil, turn to low heat and simmer for 25-30 min stirring frequently.
Coat the chicken in the BBQ sauce and place into a 325 degree oven for one hour for large pieces or 1/2 hour for drumettes. Baste occasionally with the remaining sauce. Broil the chicken for 1-2 minutes at the end of the cooking period if you desire a crisper skin on the chicken.