Prepare the ingredients as instructed above.

Preheat a grill or grill pan over medium heat.

Iced Ginger Tea: Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Remove tea bags, let cool, then refrigerate until ready to serve over ice.

Brush chicken wings with BBQ sauce. Grill, turning occasionally and brushing with more sauce, until cooked through to an internal temperature of 165°F (74°C). Set aside.

Grilled Corn on the Cob: Grill corn on all sides until nicely charred and tender.

Lather with butter and lightly season with salt. Set aside.

Pork and Beans: Dice bacon into small pieces. In a small saucepan, cook bacon over medium heat just until tender to render fat (not crispy).

Turn off heat. Remove bacon pieces, drain excess fat, then return bacon to the pan.

Add navy beans with liquid, brown sugar, onion powder, chili powder, mustard, liquid smoke, BBQ sauce, and molasses. Stir well.

Return heat to medium and cook until heated through and flavors combine.

Serve BBQ chicken wings with grilled corn, pork and beans, watermelon slices, and iced ginger tea.