Mix everything EXCEPT onion together and marinade chicken wings for 2hr and up to 24hr

Remove wings from marinade (or take the wings out of the marinade as you cook) SAVE THE MARINADE you will be using it again

In a deep pan or pot, heat vegetable oil and brown chicken wings (they don't need to cook through at this step) - keep browning and wings in batches.

Once wings are browned and set aside, add your diced Onion and Sautee until translucent

Add the wings back to the pan/pot and cover with the marinade that you saved

Bring to boil, then let wings cook/simmer for 25min

Place cooked wings on a lined cookie sheet, and bake in 450°F oven until the wings get crispy on the outside

While wings are in the oven, turn up the heat in the pot where your sauce is still in, and let bubble in a low boil to slightly thicken

Once wings are crispy, toss in the thickened sauce (optional) and enjoy!

Tip! If during the thickening process your sauce gets too salty, add a little water or another lil bit of brown sugar... if it needs some acidity, add a little more vinegar