Per your request, we’ve started making a lot of recipes for Blackstone Griddle. This one is for Perfect Chicken Wings cooked on a Blackstone griddle. You can cook almost anything on the Blackstone Griddle or any other outdoor griddle that is available in most markets, but there are limitations. You can still be creative and come up with new ideas—for example, smash burgers, eggs in a basket, and, of course, chicken wings.

Blackstone Griddle Perfect Chicken Wings

Oh. Chicken wings. Chicken wings might be my favorite food. But that is something I will continue to debate with myself. As a child, and a picky one at that, chicken wings were my favorite food. Wings are still my favorite food. Deep frying is my favorite way to cook wings. Deep frying chicken wings until crispy and crunchy on the outside is a great way to cook them.

Deep-fried wings are my favorite, but I don’t think they’re the best. Enter my Blackstone Griddle. The idea of baking wings on the flat-topped surface of the 36″ model seemed impossible to me when I bought it. They would not be submerged in cooking oil. Also, due to the thickness of the wings, it would take too much time to cook them.

I highly recommend that you use this Hennessy Chicken Wings Sauce in combination with these chicken wings. 

Tips for Perfect Blackstone Griddle Chicken Wings

Use paper towels to dry the chicken wings. This will ensure a crisp crust while you cook the chicken wings.

Duck fat spray – Although it is unnecessary to use duck fat spray, it can be quite expensive ($7.9 at my local store is where I found it the most affordable). Coconut oil spray could be used, although I haven’t tried it. Duck fat spray is my favorite because it helps in crisping the skin while the chicken wings cook. It also works great with these griddled chicken thighs. 

Also, duck fat sticks to the meat better than any other fat. Coconut oil can also be used for high-heat cooking but has lower smoke points. The spray will help your rub/seasoning stick to the meat’s skin. The spray will also help to draw out moisture if the rub/seasoning is salty. This will result in crisp, crispy skin.

Baking powder – This trick was taught to me when I tried grilling chicken wings. Baking powder — While I am not a scientist, there is something about it: if you apply it to the wings, it can help with crispy skin. It does the trick, even though I don’t know how. After rubbing the wings with paper towels, I prefer to transfer them to a bowl. I will spray the wings with duck fat spray and mix the wings up with a large spoon.

Next, I will add a tablespoon of baking powder to the mix. I usually use my hands to rub the seasoning/baking powder into the chicken wings. Although it is messy, it makes everything more cohesive. A general rule of thumb that can be adjusted would be to use about one tablespoon of baking powder for every 3 lbs—of chicken wings.

Here’s a quick summary of all the above:

• Use a paper towel to dry the chicken wings.
• Spray with duck fat or coconut oil.
• Mix your favorite rub/seasonings and baking powder into the wings.
• — Let ’em rest ( optional)

If this delicious recipe for Blackstone griddle chicken wings has you salivating, why not share it? Pin the image below with a cheeky grin, and let’s wing it together by sharing the finger-licking excellence!

Is it possible to cook chicken wings on a griddle?

Yes, it is. Not only possible, but these might be the best chicken wings you’ve ever tried. Preparation is the key. If you’re going to give griddle wings another try, you need to be aware of some culinary tips and tricks.

Tools you’ll need include: Basting cover, meat thermometer, paper towels, and Spatula/tongs — you choose; I use a griddle spatula for wings for quick flipping/transitioning.

Ingredients for griddling chicken wings

• Duck fat spray
• Seasoning/rub (For this recipe, I use a mix of salt, pepper, garlic powder, onion powder, and adobo seasoning)
• Baking powder

Now you’re ready to cook them up. It is now time to make magic happen.

How to cook the chicken wings using Blackstone Griddle

• Start by rubbing the wings with the seasoning rub of your choice. After rubbing the wings with paper towels, transfer them to a bowl. Spray the wings with duck fat spray and mix the wings up with a large spoon. Next, add a tablespoon of baking powder to the mix. I usually use my hands to rub the seasoning/baking powder into the meat.
• Turn up the heat on your griddle. Although this is a general rule, I believe that high heat is necessary for the Maillard reaction to occur. Perhaps I’m a bit too excited, but high heat will almost shock’ the wings’ skin at first. Once the griddle has reached a high temperature, heat some oil on the surface. Although I debate between olive oil and canola oils, peanut oil seems to be the best. However, I haven’t tried it with wings.
• Place your wings on the hot griddle. Place them on a griddle surface so that they all have the same chance of touching the hot oil.
• This is an adjustable rule, but it’s just my suggestion. I will wait for the wings to cook, then give them a flip and stir the other side.
• After the initial flip, and after a further two to three minutes have passed, I will lower the heat to medium/medium-low and cover the wings in a circular basting cover. This allows the meat’s internal temperature to match the wings’ external temperature. The fat renders faster, which also speeds up the cooking process. The steam from the cover will cause the skin to become softer. However, this is not a concern, according to my personal experience.
• When it comes to removing the basting cover from the wings, I wait for 3-4 minutes, then flip the cover and give them a stir. It’s up to you how often you do this. After doing this several times, your wings will begin to rise in temperature quickly.
• An instant-read thermometer is a great tool. My griddle-cooked wings take between 18 and 22 minutes. I will check all wings, especially those that are thicker and meatier. Then I will look for temperatures between 160-165. Because I believe the meat pulls best from the bone, I prefer to finish wings around 170-175°F. Here is my personal opinion. It is possible to disagree with me, which is perfectly fine.
• When the internal temperature of the wings reaches 160-165 F, I remove the basting cover completely. Then, I turn the heat back up to high to finish the job. To ensure that the wings don’t burn on the outside, I turn them every 15-25 seconds. This will reduce the risk of your wings becoming too soft due to the use of the basting covers. But don’t worry; the high heat on the grill is still available. To finish them, you’ll need to give them the “HARD PUNCH”.
• This was something I didn’t mention at all, but you might be curious about the sauce. What good are crispy wings with no sauce? You are correct, I know. Please forgive me. Mix your favorite sauce in a bowl and serve it up. Once the wings have been cooked, add them to the bowl with the sauce. Toss the wings and shake the bowl. What can I say but enjoy! Enjoy!

My favorite wing sauce is a tie between melted Butter’n’Franks Red hot sauce and mango habanero. However, you can make it as spicy or mild as you like. Have fun.

How do griddle-cooked wings stack up to deep-fried wings, you ask? Deep-fried wings are my favorite. They are my favorite. Cooking wings on a griddle is a lot of fun. It is easier to fry wings in oil because they are submerged in oil. However, cooking wings on a griddle gives them a unique flavor.

Notes

Some people have claimed to have used an aluminum foil pan and filled it with oil. They then fried the wings on a griddle. This method has never been tried. I have a deep fryer at home, which I use for deep frying. This is something I might try out for fun. This method does not leave behind an oily smell in your home. It can last until the cows return home. Not to sound like a Blackstone Products sycophant, even though I know that I do at times. They have two griddle models with a deep fryer attached. If you want to deep fry wings outside, I don’t own one.

You can also brine your chicken wings before cooking them on your griddle; just pat them dry using a towel and leave them to dry a bit. Don’t rinse them. Here’s the recipe for the best chicken wings brine. 

Bottom line: Cooking chicken wings on a griddle may sound like a lot, but it isn’t. These are the subjective, personal steps I use to accomplish the task. These are much easier than I thought. I would love to hear your feedback on this method.

Today, I’m here with a rich, flavorful, and perfectly delicious moist fruit cake recipe. A super soft and moist fruit cake with a blend of dried fruits and nuts turns out to be a delicious treat.

When served to your friends and family, the celebrations will get doubled, and the eyes sparkling with happiness will make you feel proud.

I’m sure you can’t wait anymore to enjoy this tempting fruit cake. Let’s get into the recipe with these simple ingredients and let your home be filled with the magical aroma of the fruit cake.

Ingredients

• Plain flour: 1 and ¾ cups
• Cinnamon: ½ TSP
• Nutmeg: ¼ TSP
• Cardamom: ¼ Tsp
• Clove: ¼ TSP
• Baking powder: 1 TSP
• Baking soda: ½ TSP
• Salt: ½ TSP
• Unsalted butter: 1 Cup
• Sugar: ¾ Cup
• Eggs: 4 medium-sized
• Caramel syrup: 3 TBSP
• Vanilla extract: 1 TSP
• Zest of 1 orange
• Orange juice: 2-3 TBSP
• Almond/walnuts/cashews: 1/2 cup
• Soaked mixed fruits: 3-4 Cups

Fruits used for this recipe include:

• Raisins
• Cranberries
• Dates
• Plums

Directions

• A day before making a fruit cake, mix all the dried fruits in a large bowl, add in rum, and soak overnight at room temperature. It is better to carry out this step 24 hours before making batter for fruit cake.
• Preheat the oven to 150°C (300°F).
• Properly grease 8-inch round cake tin with butter and line it with a double layer of parchment paper.
• Sift plain flour and powdered spices into a neat and clean bowl and set aside.
• Take another well-kept bowl, and add in unsalted butter and sugar. Start mixing butter and sugar until a creamy texture is obtained. I used a wooden spatula, and it took around 10 minutes to reach this stage. If you use a hand mixer, beat for 2-3 minutes on medium speed until fluffy.
• Then add in 4 medium-sized eggs. Add eggs one by one into the butter and sugar mixer and mix until combined fully.
• Next, add in the caramel syrup and vanilla extract and mix well.
• In a mixing bowl, combine the soaked fruits with the orange zest. You can also add nuts of your choice along with the fruit mix.
• Add in the sifted flour mixture and fruit mix to the wet mixture (Eggs and butter mix).
• Then add in the orange juice and mix everything together, just until everything is well incorporated. This will keep the fruits from sinking to the bottom.
• Spoon the completed mix into the prepared cake tin and level the top with a spatula. Pull a small dip back in the middle of the cake so that it will level off better as it rises.
• Top with some glazed cherries and cashews.
• Bake in the center of the oven for 1.5 hours (90 minutes). Have a look at the cake after 1 hour; if you find it browning more than required, cover it with tin foil.
• When a fine skewer poked into the center comes out clean and dry, the cake is done.
• Leave the cake to cool in the tin for 10 minutes after getting out of the oven. Remove from the tin and set aside to cool thoroughly on a wire rack.
• Poke holes on it with a skewer and brush over 2 TBSP of wine or rum. The super moist and soft cake is ready to serve to your friends and family.

Tips & Tricks

• You can also use dark brown soft sugar instead of white sugar and skip caramel.
• You must soak the fruits overnight so that they can absorb alcohol and plump up. If you are short of time, warm everything in a microwave, and it will let your fruits absorb alcohol at a faster rate.
• If you want to make a non-alcoholic version of this fruit cake, then soak the fruits in orange juice or cranberry juice as per your choice. Leave it overnight for better results.
• To ease yourself, you can also grind all the spices ahead of time to make spice powder.
• Don’t cut the cake immediately after cooling, or otherwise, it will become less flavorful.
• It is better to prepare moist fruit cake a day before use, as it becomes rich in taste with time.

Nutrition Facts

Here are some roughly calculated nutrition facts about super soft and moist fruit cake.

• Calories: 325 per serving
• Carbohydrate: 65g
• Protein: 3g
• Fat: 10g

FAQs

How to keep my cake moist and soft for a longer period?

To make a super soft and moist cake, properly poke the holes on the cake and evenly brush alcohol over it. Then wrap the cake in a cheesecloth dipped in alcohol and store it. I recommend you moisten the cake every week by re-soaking the cheesecloth. Following this method, you can store the super-soft moist fruit cake for up to 6 weeks in a refrigerator.

Can I make variations in the choice of fruits?

Yes, of course, you can add fruits of your own choice but keep in mind that every fruit has its own level of sweetness. I’ve added fruits in suitable ratios to balance the final flavor of the fruit cake.  Keep in mind the sweetness of your favorite fruits to prepare a perfectly balanced delicious fruit cake.

What is the secret to making moist and fluffy fruit cake?

Mixing the butter with sugar is a secret step behind the formation of moist and fluffy fruit cakes. When butter is mixed with sugar, the creaming process occurs when all the air is trapped inside the butter. During the baking process, the expansion of this trapped air results in a soft and moist fruit cake. Also, keep in mind that you don’t overbeat the batter. Even if you are mixing using your hands, then 150 beating strokes per minute is enough. Let it rest after a minute and beat again.

Conclusion

Super soft, moist cake is an easy-to-make recipe that adds value to your celebrations. Try this recipe, and you will end up with a perfect delight. Share this recipe with your friends and family. Let everyone know about your experience via the comment box. We are all ears.

Get ready to dive into the ultimate summer delight – the irresistible Strawberry Hennessy cocktail. The charm of Hennessy is universal, captivating everyone from the lively nightclub crowd to the sophisticated card-playing aficionados. The fusion of Strawberry and Hennessy is nothing short of a celestial pairing.

This drink is a symphony of light and refreshing notes. It combines Hennessy’s rich, smooth flavor with the sweet, juicy freshness of strawberries and a delicious margarita cocktail in a way that works well together. It’s the perfect mix for chilling out and enjoying a cool moment of relaxation.

This drink’s beauty is in how easy it is to make. You don’t have to be a professional mixologist to make this tasty drink. Why go to a club when you can make this tasty treat right at home?

And if you like Hennessy, you shouldn’t miss out on the delicious Hennessy Chicken Wings! You won’t want to miss this adventure in food.

Strawberry Hennessy Recipe

Let’s make a fantastic drink to enjoy the nice and lovely ambiance of a club at home.

Ingredients

• Fresh strawberries sliced: 1 cup
• Fresh strawberries mushed: 1 cup
• Strawberry daiquiri Mix: 1 Oz
• Hennessy: 3 Oz
• Sprite 3 Oz
• Margarita mix: 3 Oz
• Mint leaves to garnish

Instructions

• Start by giving your strawberries a good rinse.
• Slice off the tops of the strawberries.
• Now, cut those strawberries into petite slices, and let them bask in a gentle shower of sugar.
• Set aside some strawberries to be crushed in a mortar. Your mission? To smash them into the finest pulp possible.
• Next, strain this strawberry mash, bidding farewell to any lingering seeds.
• Take your sugar-sprinkled strawberry slices and add them to a spacious mason jar.
• It’s time for the mashed strawberries to join the party in the jar.
• Now, let’s get mixing! Add the strawberry daiquiri mix into the mixer and gently whirl it.
• Pour in the star of the show – the Hennessy, followed by a splash of Sprite and a dash of margarita mix.
• With all the ingredients in the jar, seal it with the cap and shake it well.
• Now, pour this delightful cocktail into your chosen serving glasses.
• Add a touch of coolness with some ice.
• Garnish your cocktail masterpiece with a mint and strawberry sprig, adding that final touch of fabulousness.
• Serve your creation with a smile and watch as everyone savors the flavor of summer. Enjoy!

Success Tips

• You don’t have any fresh strawberries? No problem! You can easily replace them with frozen strawberries or syrup-flavored strawberries. The key is to keep your cocktail’s delicious strawberry flavor.
• If a mortar isn’t your favorite tool, feel free to use a blender to crush the strawberries. It’s all about having that perfect consistency.
• For a smoother cocktail, you could strain the mixture after shaking. This will get rid of any remaining strawberry seeds or pulp, giving you a cleaner drink.
• If you want a stronger drink, you can adjust the amount of Hennessy to your liking. Just remember that balance is the key to a great-tasting drink.
• If you like your cocktails less sweet, you can reduce the amount of sugar or strawberry syrup used.
• Always taste your cocktail before you serve it. This lets you make any last-minute changes to make sure it’s just right.
• Chill your serving glasses before you start. This will keep your cocktail cooler for longer, making it more refreshing.
• Don’t forget to add the garnish! Even though it might seem like a small thing, a good garnish can make your cocktail look better and taste better overall.

Did the Strawberry Hennessy Cocktail Recipe hit the spot? Don’t be shy, pin the image below to your Pinterest board. It’s like whispering a secret recipe to your followers.

Strawberry Hennessy Variation Ideas

Here are some intriguing modifications you can make to your Strawberry Hennessy cocktail:

Strawberry Hennessy Mojito: For a refreshing twist on your cocktail, add a splash of white rum and a handful of fresh mint leaves. Mix the mint leaves with the strawberries to give the drink an extra burst of flavor.

Spicy Strawberry Hennessy: Mix a few slices of jalapeno with your strawberries if you like a bit of heat. The spice will give your cocktail a surprising kick.

Strawberry Hennessy Lemonade: Add a squeeze of fresh lemon juice to your cocktail for a tangy twist. This variation is great for those hot summer days.

Strawberry Hennessy Bellini: Swap the Sprite with Prosecco for a bubbly twist. This variation is perfect for brunch or a special occasion.

Strawberry Hennessy Cream: For a drink that tastes like dessert, add a splash of Irish cream to your cocktail mix. The cream will add a rich, indulgent touch to your drink.

Strawberry Hennessy Sunrise: Add a splash of orange juice and a pinch of grenadine to your cocktail. The layers of color will look like a beautiful sunrise, and the flavors will add a delightful citrusy sweetness.

Strawberry Hennessy Cooler: Add a splash of coconut water for a tropical taste. This variation is not only refreshing, but it also hydrates!

Strawberry Hennessy Sangria: Mix some red wine and chopped fruits like oranges, apples, and peaches. This variation is great for sharing at parties or gatherings.

Strawberry Hennessy Martini: Shake your drink with a bit of vermouth and serve it in a martini glass. Don’t forget the olive or a twist of lemon peel as a garnish!

Strawberry Hennessy Fizz: Add club soda to the top of your cocktail for a fizzy variation. The bubbles add a fun and refreshing touch to the drink.

FAQs

Where does Hennessy originate from?

An Irish army officer distilled his first barrel of Cognac almost 250 years ago in rural Cognac, France. The bottle was called for the eponymous Richard Hennessy, and subsequently, Tupac named a song after it.

What type of alcohol is Hennessy?

Let’s get one thing straight before we go any further. Hennessy is a sort of liquor known as Cognac. Hennessy is categorically not a whiskey, contrary to popular assumption. Grapes, not barley or wheat, are used to make Hennessy Cognac.

Both are distilled and fermented in wooden barrels, but that’s where the similarities end. By that logic, anyone who claims it’s ‘essentially whiskey’ (which we believe they do) might just as easily claim it’s ‘basically wine’ (which would be closer to the reality).

Is Hennessy strong?

Yes, it is a very strong alcoholic spirit. Hennessy’s ABV content is 40%.

What does Hennessy taste like?

It all depends on which Hennessy type you choose. Hennessy VS tastes like vanilla and oak. It has a soft texture. The Hennessy VSOP has a grapelike flavor. It is dark in color with a good amount of oak. The HennessyXO is a sweet, spicy toffee-like flavor that has a light texture.

Which Hennessy is best?

The most popular Hennessy is the Hennessy XO. It’s a strong cognac with a rich, fruity taste of prunes, raisins, and sticky toffee pudding that commands attention.

How does Strawberry Hennessy margarita taste?

A Strawberry Hennessy Margarita is precisely what you need. It tastes both sweet and tart due to the presence of strawberries.

Do I need to use freshly bought Hennessy to make this drink?

Of course not; you don’t need to buy one if you have one, even if it’s years old. What you have to do is follow the proper Hennessy storage conditions. You must store the Hennessy bottle in a dark place where you can protect it from the extremes of heat and cold. Just store it at room temperature, and it will remain stable for years.

Nutrition Facts of the Strawberry Hennessy Island Drink

Here is a piece of approximate nutritional information about the one serving of strawberry Hennessy Island drink

• Calories per serving: 210
• Carbohydrates: 27g
• Proteins: 0g
• Fats: 0g

Conclusion:

The sweet fruity, yet tangy flavor of Hennessy paired with the goodness of strawberries ends up in an amazing cocktail at home. The strawberry Hennessy drink can be made with different variations.

I got the best recipe to make this refreshing drink. You will love the combo of drinks I’ve added to make this refreshing cocktail.

Just try this recipe, and you’ll find its taste out of this world.

If you made any innovations, let everyone know via comments.

Oh, and share with your friends who miss going to the bar due to their busy schedules.

Thanks!