Vindaloo bbq chicken wings

So, I'm working on a recipe for Vindaloo bbq ribs, but I didn't have any ribs yesterday but I did have some chicken wings. Hence, Vindaloo bbq chicken wings so I can try out the flavours a bit more. I'll post the ribs recipe when I get it nailed.

The flavours are based on my Vindaloo recipe posted previously. 

Make up a dry rub from 4 tbsp brown sugar, 1 tbsp salt, 1/2 tsp mustard seeds, 1/4 tsp fenugreek, 15 curry leaves, 1/2 tsp ground turmeric, 1 tbsp ground cumin, 1 tbsp paprika, 1 tbsp ground coriander, 5 tsp cayenne and 1 tsp ground ginger.

Apply all but a handful of this to the chicken wings, I had 14 chicken wings in total. Leave at room temperature for a couple of hours. Put the wings into your bbq at about 100 degrees C for about 90 mins. Get them out then cover with a sauce made by boiling then simmering for 15 mins 240 ml ketchup, 160 ml rice vinegar, 240 ml cider, 120 ml cider vinegar, 120 ml brown sugar, 60 ml soy sauce, 2 tsp mustard, 1 tsp garlic granules 1 apple grated and 1/2 an onion grated and the remaining handful of the dry rub. Finally add a bit more cider vinegar as you want quite a vinegary sauce to deal with the heat of the dry rub. Put back in the bbq for another 20 to 30 mins and serve.

Ultimately the bbq sauce was a bit too sweet for me. I'm going to cut the sugar down to 0 next time then build it up from there and possibly replace it with honey. I also thought it maybe needed thinning down a bit as the sauce is supposed to clear the chilli heat from the mouth rather than coat it so I'll maybe leave it a bit thinner next time as well or paint it on as I serve rather than 30 minutes before. Finally the dry rub may need more cayenne but possibly cutting the sugar down in the sauce will let it stand out a bit more anyway.

also, apologies for the lack of photo, these got eaten pretty quickly.