Prep the ingredients per the instructions above.

Make BBQ: Combine all ingredients in a saucepan (except the wings) over medium heat and bring to a low simmer for 3 to 5 minutes. Then set aside. Separate half of the sauce for serving.

Preheat a grill or grill pan on medium heat. Brush the BBQ sauce all over the wings. Place the wings on the grill. Cook, lightly brushing with sauce, to an internal temperature of 160℉ (71℃). Set aside to rest for 5 minutes.

Preheat the oven to 400°F (204°C).

Make the poppers: Wearing gloves, slice the jalapeños in half lengthwise. Using a small spoon, scoop out the seeds and membranes. In a bowl mix cream cheese, garlic powder, cheddar cheese, and chives. In a separate bowl, combine Panko crumbs and melted butter. Fill jalapeños with the cheese mixture. Top with crumbs.

Place on a baking pan and bake for 18-22 minutes or until golden. Cool 5-10 minutes before serving.

Arrange the fruit into a bowl. Refrigerate until ready to serve.

Make the cheese bread: In a bowl mix the butter and garlic. Then spread the mixture onto the bread. Place the bread butter side down on the grill. Grill until lightly golden brown. Top with cheese and place on the upper rack of the grill; bake until the cheese is melted.

Mix all the ingredients for the spritzer. Serve over ice if desired.

Serve the wings with extra sauce on the side with jalapeño poppers, fruit, cheese bread, and spritzer.