+
Shop the Grill Dads

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

Comments:


Be The First To Comment:

Your email address will not be published.


Grilled Boysenberry BBQ Wings

Author Mark & Fey
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. 

Black Cherry Aviation Mule

  • 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

Comments:


Be The First To Comment:

Your email address will not be published.


Black Cherry Aviation Mule

Author Mark & Fey
Course Drink
Keyword Aviation American Gin, cocktails

Ingredients

  • 2 ounces Aviation American Gin
  • 1/2 ounce black cherry simple syrup
  • 1/2 ounce fresh lime juice
  • 3 ounces ginger beer
  • Black cherries for garnish
  • Ice

Instructions

  • Fill a copper mug or tall glass with ice. Add the Gin, black cherry simple syrup, and lime juice to the mug. Stir well to combine. Top with the ginger beer. Garnish with a few black cherries. Serve with our Grilled Boysenberry BBQ Wings.
  • To make the black cherry simple syrup, combine 1 cup of sugar, 1 cup of water, and 1 cup of pitted black cherries in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Strain the syrup through a fine-mesh sieve, discarding the solids. Let the syrup cool before using.

Aviation Gin Blood Orange Negroni

  • 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

Comments:


Be The First To Comment:

Your email address will not be published.


Aviation Gin Blood Orange Negroni

Author Mark & Fey
Course cocktails
Keyword Aviation American Gin, cocktail
Cook Time 10 minutes

Ingredients

  • 1 ounce Aviation American Gin
  • 1 ounce sweet vermouth
  • 1 ounce orange liqueur
  • 1/2 ounce blood orange syrup
  • Charred orange peel for garnish
  • Ice

Instructions

  • Fill a mixing glass with ice. Add the gin, sweet vermouth, orange liqueur, and blood orange syrup to the mixing glass. Stir well to combine. Strain the mixture into a rocks glass filled with ice. Garnish with charred orange peel. Serve with Elk Chili in Bread Boats with Gremolata.