For the yuzu gimlet:
In a cocktail shaker, add your Aviation American Gin, simple syrup, lime juice and the yuzu juice. Stir (or shake) well for 10 seconds. In a glass gimlet cup or a cup that’s not as cool, pour your drink using a strainer. Garnish with your slice of lime.
For the sticky togarashi wings:
Season your chicken wings with salt, garlic powder and black pepper on all sides.
Set a grill to medium indirect heat, about 375 degrees F. Grill the chicken wings directly on the grates until they reach an internal temperature of 155 degrees F, for about 25 minutes. Meanwhile, make the togarashi BBQ sauce.
Make your cornstarch slurry in a small bowl by combining the cornstarch and 1 1/2 tbsp of water. Stir for a couple of minutes or until evenly combined. Set aside.
Set a medium sauce pan to medium heat. Coat in neutral oil and add your garlic cloves and minced ginger. Stir for a couple of minutes. Add your Bachan’s Japanese BBQ Sauce and mix it in until evenly combined. Add your rice wine vinegar, togarashi, the cornstarch slurry and mix everything in until evenly combined. Continue to stir and cook for 5 more minutes or until thickened. Remove from the heat and set aside.
Remove the wings from the grill to a large bowl and toss with the togarashi BBQ sauce. Set the grill to medium high heat, about 450 degrees F. Return the wings to the grill over direct heat and cook for 1 to 2 minutes per side. You’re looking for a good char. Remove from the heat and set aside.
Serve the wings hot and garnish with scallions.