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Sticky Togarashi Wings with a Yuzu Gimlet

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

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.

 
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Yuzu Gimlet with Sticky Togarashi Wings

Sticky Togarashi Wings with a Yuzu Gimlet

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Aviation American Gin, chicken wings, Japanese BBQ Sauce, Poultry
Cook Time 25 minutes
Servings 4

Ingredients

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings split into flats and drumettes
  • Kosher salt for seasoning
  • Garlic powder for seasoning
  • Black pepper for seasoning
  • 3 cloves garlic finely diced
  • 1 tbsp minced ginger
  • 1 16oz bottle of Bachan's Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil for the pan
  • 1/4 cup finely diced scallions for garnishing (optional)

Instructions

  • 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.
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Grilled Boysenberry BBQ Wings

Cook Time 25 Minutes

Serves 4

For the Yuzu Gimlet (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 oz simple syrup
  • 1 half lime, juiced
  • 1/2 oz Yuzu juice
  • 1 slice of lime, for garnishing (optional)

For the Sticky Togarashi Wings

  • 2 1/2 pounds chicken wings, split into flats and drumettes
  • Kosher salt, for seasoning
  • Garlic powder, for seasoning
  • Black pepper, for seasoning
  • 3 cloves garlic, finely diced
  • 1 tbsp minced ginger
  • 1 (16oz) bottle of Bachan’s Hot and Spicy Japanese BBQ Sauce
  • 1/4 cup rice wine vinegar
  • 1 tbsp Japanese Togarashi
  • 1 tbsp cornstarch
  • 1 1/2 tbsp water
  • Neutral oil, for the pan
  • 1/4 cup finely diced scallions, for garnishing (optional)

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.

 
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Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


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.