This would be the “good barbeque sauce” needed for Barbeque Style Chicken Wings.
From the acclaimed “New Texas Cuisine” chef
STEPHEN PYLES’ RANCH BARBECUE SAUCE
1 Tbsp corn oil
2 onions, peeled and chopped
3 jalapenos, minced (can use pickled)
6 cloves garlic, minced
½ C light brown sugar, packed firm
½ C cider vinegar
2 Tbsp fresh lemon juice (1-2 lemons)
½ C strong black coffee
2 Tbsp chili powder (preferably Pure—see instructions in Basics section)
2 C catsup or chili sauce (preferably homemade—see recipes in Basics section)
2 Tbsp Dijon mustard (preferably homemade—see recipes in Basics section)
1 tsp salt
Heat corn oil in large enamel or stainless steel saucepan, and sauté onions, jalapenos, and garlic about 3 minutes or until lightly caramelized. Whisk in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer, covered, for 30 minutes. Strain sauce through medium strainer.