2) Saute the garlic in the vegetable oil in a medium saucepan over a medium-low heat until softened and fragrant. Stir in the barbecue sauce, reduced pomegranate juice, hot sauce and honey. Bring to the boil then lower and simmer for 15 minutes until thick. If using crushed chilli flakes, add and cook 30 seconds more. Stir in the butter until melted and smooth. Pour into a large mixing bowl.
3) Heat the peanut oil in a deep-fryer or large saucepan to 180 degrees C. Fry the baked wings for 10 minutes until golden and crisp. Transfer to a paper towel lined tray to drain.
4) Toss the fried wings in the red sauce to coat. Transfer to a platter and serve with celery sticks and red bell pepper slices.
For the house seasoning:
1) Mix the ingredients together and store in an airtight container for up to 6 months.