The barbecue sauce can be refrigerated for up to 1 week.
The wonderful sauce for this chicken mingles mildly sweet–and–sour with spicy flavors, all of which call for a red wine with some assertiveness of its own. Try a Cabernet Franc, which is fruiter, juicer and less tannic than Cabernet Sauvignon—as well as more flexible with food. (Cab Fran's hint of herbiness also works well with the tomato in the sauce.) Try one from the Loire Valley or Napa.