2 tablespoons extra-virgin olive oil, plus more for brushing
2 shallots, minced
2 garlic cloves, minced
1 cup ketchup
1 cup red wine
2 tablespoons packed light brown sugar
½ tablespoon sriracha sauce, or to taste
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon ground black pepper
12 mixed chicken drumsticks and thighs or chicken pieces
In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, sriracha sauce and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
Heat your grill or grill pan over medium-high heat. Let the grill reach a temperature of about 450°F (use your thermostat on the grill to check the temperature). Turn down the burners to very low, and grill for about 5 minutes per side or until an internal temperature reaches 165°F.
Alternatively, preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°F. Transfer to a platter and serve.