Shanghai Bbq Sauce

• 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

1. Marinate chicken overnight in Teriyaki Sauce.
2. Melt the butter in a large sauce pan, while stirring add the garlic and heat over medium heat 2-3 minutes.
3. Remove from heat and stir in the soup mix, soy sauce, and brown sugar.
4. Return to med heat, while stirring add the vinegar, chili sauce, puree and a dash of cayenne pepper.
5. Continue to stir until sauce starts to boil, turn to low heat and simmer for 25-30 min stirring frequently.
6. 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.

butter, largley, beefy dry onion soup mix, soy sauce, brown sugar, vinegar, chili sauce, tomato puree, cayenne pepper, teriyaki sauce

Taken from www.food.com/recipe/shanghai-bbq-sauce-269474 (may not work)