Grill the chicken wings: Preheat a grill or grill pan over medium heat. Brush the chicken wings with BBQ sauce and grill, turning occasionally and brushing with more sauce, until cooked through to an internal temperature of 165°F (74°C). Set aside.

Prepare the asparagus: Toss the asparagus with olive oil, salt, and pepper. Grill until nicely charred and tender.

Make the garlic cheesy bread: Toast the sourdough bread. Spread with butter and minced garlic, then top with shredded mozzarella. Place on a baking sheet and broil until the cheese is melted. Remove from the oven.

Make the watermelon mint salad: In a bowl, combine watermelon, chopped mint, lime juice, olive oil, salt, and pepper. Mix well and refrigerate until ready to serve.

Mix the almond milk drink: stir together almond milk, cinnamon, and honey until well combined.

Serve the BBQ chicken wings with grilled asparagus, garlic cheesy bread, watermelon mint salad, and almond milk with cinnamon and honey.