Food /

Brockmans Blackberry Chicken Wings

It’s summer. You know what that means… Plenty of gin, evening BBQs and extended nights. And to do just that, we asked Amanda of Rhyme and Ribbons to create the ultimate summer BBQ item.

Brockmans Blackberry Chicken Wings

You may know Amanda as the Queen of ‘Great British Bake Off Along’ where every week during GBBO she joins the challenge of creating her own baked goods. She’s then judged on her creations and awarded either Star Baker… or not. Born and bred in America before moving across the pond, she brings a certain type of spice to her creations over here. Since she’s got a knack for baked goods, she set out to create a savoury recipe with a hint of sweet. By taking one of our signature botanicals, a blackberry, Amanda created a sauce with muddled berries, Sriracha, vinegar, honey, ketchup, olive oil, chilli flakes and of course Brockmans Gin. She has literally created a finger-licking good recipe.

Brockmans Blackberry Chicken Wings

by Amanda Dales


  • 24 chicken wings
  • 450g blackberries (fresh)
  • 1/4 cup of Brockmans Gin
  • 1/2 cup of honey
  • 1 tablespoon of ketchup
  • 1 teaspoon of Sriracha
  • sprinkle of chili flakes
  • 1 teaspoon of balsamic vinegar
  • 1/4 cup of olive oil
  • 1 tablespoon of brown sugar
  • zest of 1 lemon


  1. Preheat your oven to 200 C.
  2. Place your wings on a foil covered tray and bake for 35-40 minutes or until thoroughly cooked through. Whilst your wings are cooking, make your blackberry sauce.
  3. Muddle your blackberries as finely as possible. (If you have a food processor, give them a blitz.) In a large bowl mix your blackberries with the gin, vinegar, honey, ketchup, Sriracha, chili flakes and olive oil. If you desire, you can strain out the blackberry seeds, but I don’t mind them.
  4. Once your wings are cooked through, brush them with your blackberry sauce and then sprinkle over 1 tablespoon of brown sugar over your tray of wings. Return them to the oven for 10 minutes.
  5. Remove them from the oven and let them cool for about 3 minutes. Then top them with lemon zest and reserve the rest of the unused blackberry sauce for a dipping sauce for everyone.

*Serve with a side of sweet potato fries, chopped celery and chicory.