Mix the tomato sauce, white and cider vinegar, soya sauce, garlic, chicken stock and onion powder and brown sugar in a the COBB Frying Dish and bring to a simmer over a medium heat, stirring occasionally.
Bring a pot of hot water to the boil, then add the onion, bay leaves, salt and chicken and simmer for ½ hour until tender. Drain and set aside.
Put the chicken wings on a preheated Roast Rack, and brushing frequently with the barbeque sauce, cook them for about 15 minutes or until brown and sticky.
Serve with a squeeze of lemon and garnish with baby herbs.