Trim excess fat from the wings. Stir the barbecue sauce, jam vinegar, soy sauce, tomato sauce, oil and garlic in a small pan over low heat until just combined. Cool slightly, pour over the chicken wings and mix well. Cover and marineate in the refrigerator for at least 2 hours.

Preheat the oven to moderate 180'C (350'F/ Gas 4). Drain the excess marinade from the wings in a lightly greased baking dish for 45 minutes. To prevent sticking, you can add a little water. Turn halfway through the cooking time, brushing occasionally with the reserved marinade.