Stir soy sauce, Wood’s BBQ Sauce, ketchup, Wood’s Maple Syrup, garlic, rice wine vinegar, chili-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture.
Reduce heat to medium-low and cook until the sauce is thick, 1 to 2 minutes.
