Add two bottles of Pommies to a large pot and heat until simmering. Add in half of the chicken wings and cook for 3 minutes and drain. Let the Pommies get back to a boil and add the remaining wings.

Drain the chicken and add to a rimmed baking sheet that has been lined with foil. Bake for about 25 minutes. Flip wings while cooking, until skin is crisp.

Begin making the sauce while the wings are baking.

Reduce the Pommies cooking liquid down to a syrup with the garlic. Turn off the heat.

Stir in ketchup, hoisin sauce and Sriracha sauce, dark brown sugar, apple cider vinegar and kosher salt. Whisk together over low heat and cook for 5 minutes to give the flavours time to meld.

Remove the wings from the oven and toss in the hot sauce. Serve immediately.