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Grilled Boysenberry BBQ Wings

  • 3 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Garlic powder, for seasoning
  • 1 cup boysenberry jam
  • ½ cup apple cider vinegar
  • ½ cup fresh boysenberries or blackberries
  • 1 tablespoon grated fresh ginger
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons maple sugar
  • ½ teaspoon chili flakes
  • ½ teaspoon chili flakes
  • ½ teaspoon ground chile powder

A day before you plan to eat them, generously season the wings on both sides with kosher salt, garlic powder, and black pepper. Spread the wings out on a drying rack set inside a rimmed baking sheet. Refrigerate the wings overnight. 

 

Set a grill for a medium indirect heat, about 375º F. Grill the wings directly on the grates until they reach 155 F, roughly 25 minutes. Meanwhile, make the boysenberry sauce. 

 

Combine the boysenberry jam, fresh blackberries, grated fresh ginger, vinegar and a pinch of salt in a medium saucepan over medium heat and cook until the fresh berries burst and it starts to thicken, about 5 minutes. Add the ketchup, molasses, sugar, chili flakes and ground chile powder. Season with more salt and black pepper and cook for an additional 5 minutes, or until thickened. 

 

Remove the wings from the grill to a large bowl and toss with half of the sauce. Set the grill to medium-high heat, about 450 F. Return the wings to the grill over direct heat. Your goal is a good char, about 2 minutes per side. Be careful, these can go from charred to burned quickly.

 

Serve the wings hot with additional boysenberry sauce for dipping and our Aviation Gin Mule. 
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Grilled Boysenberry BBQ Wings

Author Mark & Fey
Print Pin
Course Appetizer, Tailgate
Keyword Aviation American Gin, chicken wings

Ingredients

  • 3 pounds chicken wings split into flats and drumettes
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Garlic powder for seasoning
  • 1 cup boysenberry jam
  • ½ cup apple cider vinegar
  • ½ cup fresh boysenberries or blackberries
  • 1 tablespoon grated fresh ginger
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons maple sugar
  • ½ teaspoon chili flakes
  • ½ teaspoon chili flakes
  • ½ teaspoon ground chile powder

Instructions

  • A day before you plan to eat them, generously season the wings on both sides with kosher salt, garlic powder, and black pepper. Spread the wings out on a drying rack set inside a rimmed baking sheet. Refrigerate the wings overnight. 
  • Set a grill for a medium indirect heat, about 375º F. Grill the wings directly on the grates until they reach 155 F, roughly 25 minutes. Meanwhile, make the boysenberry sauce. 
  • Combine the boysenberry jam, fresh blackberries, grated fresh ginger, vinegar and a pinch of salt in a medium saucepan over medium heat and cook until the fresh berries burst and it starts to thicken, about 5 minutes. Add the ketchup, molasses, sugar, chili flakes and ground chile powder. Season with more salt and black pepper and cook for an additional 5 minutes, or until thickened. 
  • Remove the wings from the grill to a large bowl and toss with half of the sauce. Set the grill to medium-high heat, about 450 F. Return the wings to the grill over direct heat. Your goal is a good char, about 2 minutes per side. Be careful, these can go from charred to burned quickly.
  • Serve the wings hot with additional boysenberry sauce for dipping and our Aviation Gin Mule. 
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Elk Chili in Bread Boats with Gremolata

  • 3 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Garlic powder, for seasoning
  • 1 cup boysenberry jam
  • ½ cup apple cider vinegar
  • ½ cup fresh boysenberries or blackberries
  • 1 tablespoon grated fresh ginger
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons maple sugar
  • ½ teaspoon chili flakes
  • ½ teaspoon chili flakes
  • ½ teaspoon ground chile powder

A day before you plan to eat them, generously season the wings on both sides with kosher salt, garlic powder, and black pepper. Spread the wings out on a drying rack set inside a rimmed baking sheet. Refrigerate the wings overnight. 

 

Set a grill for a medium indirect heat, about 375º F. Grill the wings directly on the grates until they reach 155 F, roughly 25 minutes. Meanwhile, make the boysenberry sauce. 

 

Combine the boysenberry jam, fresh blackberries, grated fresh ginger, vinegar and a pinch of salt in a medium saucepan over medium heat and cook until the fresh berries burst and it starts to thicken, about 5 minutes. Add the ketchup, molasses, sugar, chili flakes and ground chile powder. Season with more salt and black pepper and cook for an additional 5 minutes, or until thickened. 

 

Remove the wings from the grill to a large bowl and toss with half of the sauce. Set the grill to medium-high heat, about 450 F. Return the wings to the grill over direct heat. Your goal is a good char, about 2 minutes per side. Be careful, these can go from charred to burned quickly.

 

Serve the wings hot with additional boysenberry sauce for dipping and our Aviation Gin Mule. 
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Elk Chili in Bread Boats with Gremolata

Author Mark & Fey
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Course Dinner, Stew, Tailgate
Keyword Beef, Chili, Elk
Cook Time 35 minutes

Ingredients

For the chili

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 pasilla peppers seeds and stems removed, diced
  • 2 pounds ground Elk
  • Kosher salt for seasoning
  • 1 tablespoon tomato paste
  • 2 tablespoons ground ancho chile powder
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon oregano
  • 1 teaspoon cayenne
  • ½ teaspoon ground cinnamon
  • 3 cloves garlic crushed
  • ⅓ cup masa harina flour
  • 1 cup beef stock
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can white beans, drained

For the gremolata and bread boats

  • 1 cup fresh parsley leaves
  • 2 cloves garlic
  • 1 large lemon washed and dried
  • ¼ cup olive oil

Instructions

  • Pre-heat a grill to 300º, with indirect heat. Heat a large Dutch oven over medium-high heat. Add the olive oil and elk. Season with a generous pinch of kosher salt and cook until the elk is browned, breaking up with a spatula as needed, about 8 minutes. While the elk is cooking, dice the onion and pasilla peppers. Remove the elk and set aside. Add the onions and pasilla. Cook until soft. Add the garlic and cook until fragrant, about one minute. Add the tomato paste and cook for 1 to 2 minutes, making sure to scrape up any brown bits on the bottom of the pan. Add the spices and masa, stir and cook until fragrant, 1 minute more. Add the tomatoes, beans, browned elk and stock and simmer, uncovered, on the grill for 25 minutes. Meanwhile make the gremolata and prepare the bread boats.  
  • For the Gremolata:  Use a chef’s knife to finely chop the parsley. Grate the garlic cloves onto your pile of parsley and then use the same grater to zest the lemon onto the parsley as well. Chop through the pile of parsley, 2 to 3 more times to combine. Move the gremolata to a bowl. Use a serrated knife to cut off the top of each bread roll and pull out about 2 inches of the soft interior of the bread to create the bread boat. 
  • Check the chili for seasoning and add salt as needed. Portion the chili into the bread boats and top with the gremolata. Pair with our Aviation Gin Smoked Blood Orange Negroni. 
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Sword Skewered Picanha Steak

  • 3 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Garlic powder, for seasoning
  • 1 cup boysenberry jam
  • ½ cup apple cider vinegar
  • ½ cup fresh boysenberries or blackberries
  • 1 tablespoon grated fresh ginger
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons maple sugar
  • ½ teaspoon chili flakes
  • ½ teaspoon chili flakes
  • ½ teaspoon ground chile powder

A day before you plan to eat them, generously season the wings on both sides with kosher salt, garlic powder, and black pepper. Spread the wings out on a drying rack set inside a rimmed baking sheet. Refrigerate the wings overnight. 

 

Set a grill for a medium indirect heat, about 375º F. Grill the wings directly on the grates until they reach 155 F, roughly 25 minutes. Meanwhile, make the boysenberry sauce. 

 

Combine the boysenberry jam, fresh blackberries, grated fresh ginger, vinegar and a pinch of salt in a medium saucepan over medium heat and cook until the fresh berries burst and it starts to thicken, about 5 minutes. Add the ketchup, molasses, sugar, chili flakes and ground chile powder. Season with more salt and black pepper and cook for an additional 5 minutes, or until thickened. 

 

Remove the wings from the grill to a large bowl and toss with half of the sauce. Set the grill to medium-high heat, about 450 F. Return the wings to the grill over direct heat. Your goal is a good char, about 2 minutes per side. Be careful, these can go from charred to burned quickly.

 

Serve the wings hot with additional boysenberry sauce for dipping and our Aviation Gin Mule. 
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Sword Skewered Picanha Steak With Chimichurri

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, Chimichurri, Picanha, Steak
Cook Time 30 minutes
Servings 5

Ingredients

  • 1 2 to 21/2 pound pichana sirloin cap roast
  • Kosher salt for seasoning

For the chimichurri

  • 1 bunch freshly flat leaf parsley
  • 1 bunch fresh cilantro
  • 1/2 cup fresh oregano leaves
  • 1 teaspoon red pepper flake
  • 1/2 cup olive oil
  • 1 tablespoon Champagne vinegar
  • Kosher salt for seasoning

Instructions

  • Pat the pichana dry on all sides with paper towels. With a sharp chef’s knife, cut the pichana with the grain into three (2 1/12 inch steaks). You may have a small tip piece leftover which you can grill as a little treat for yourself. Season the steaks on all sides with kosher salt. Curve the steaks into a C shape with the fat cap on the outside and thread them onto a steak sword or two large skewers.
  • Heat the grill to medium-low heat and add the sword skewer steaks, cooking them at 450 degrees for about 30 to 40 minutes or until they reach 130 degrees F. Remove the steak from the grill and heat the grill to high and then sear the steaks for 4 to 4 minutes per side. Rest the pichana for 15 minutes before slicing.
  • Finely chop the parsley, cilantro and oregano and toss together in a medium bowl. Add the olive oil, red pepper, vinegar, and season with kosher salt..
  • Thinly sliced the pichana across the grain and serve with the chimichurri.