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Hazy Thai Wings and Toasted Peanuts with Garlic

The humble chicken wing is improved with cannabis and Thai chili additions.

by Tim Baker

by Tim Baker

If you’ve sampled authentic Thai chili-glazed wings, you might be forgiven for thinking that the people of Thailand had raised their fragrant peppers since time immemorial. But in reality, it was the age of exploration whose journeys helped introduce these peppers to the East. After finding the West Indies instead of the Spice Islands, Christopher Columbus opened up new markets for New World produce, and South American chili peppers eventually made their way to Thailand, where they were put to remarkable use. According to Jeffthe420Chef, author of The Ganja Gourmet, these particular wings are “an ode to Pok Pok. The first time I had authentic Thai wings was at Pok Pok Noi in Portland while visiting Chef Adrian Hale of Communal Table. I fell in love!!! All I could think about for days was how to recreate these awesome wings with one (or two) added ingredients. Here you have it! You’ll never look at wings the same way again, guaranteed!”

Number of servings: 6 APPROXIMATE DOSE PER SERVING* Preparation Time: 30 minutes CBD @ 20%: 21mg Cooking Time: 30 minutes THC @ 10%: 10.5mg THC @ 14%: 13mg

Note: *Approximate dose per serving is based on using 5 grams of cured/dried/decarbed Cannatonic CBD 20%/THC10%. If you use a non-CBD strain, I have calculated 14%THC, the THC percentage after curing, drying and decarbing the average 16% strain.

INGREDIENTS:

• 1⁄2 cup raw cane sugar

• 1⁄2 cup asian fish sauce

• 3 tablespoons ketchup

• 1 1⁄2 tablespoons chili garlic sauce (Sambal sauce)

• 1 tablespoon fresh lime juice

• 1 teaspoon rice vinegar

• 1 cup cornstarch

• 1 teaspoon garlic powder

• 2 pounds chicken wings, rinsed and patted dry

• Extra Virgin coconut oil

• 1⁄2 cup canna-coconut oil

• Toasted peanuts and garlic

• 4 Tablespoons cilantro, chopped (optional)

STEPS:

1. Place sugar in a food processor and grind until very fine.

2. In a medium bowl, add fish sauce, ketchup, sugar, chili garlic sauce, lime juice and rice vinegar. Set aside.

3. In a shallow dish, sift cornstarch and garlic powder.

4. Toss the wings in the cornstarch mixture to coat.

5. Heat a large skillet on the stovetop for 1 minute on high.

6. Add enough coconut oil to fry. About 2” from the bottom of the pan.

7. Fry the wings until golden brown. Remove with slotted spoon and drain on brown paper.

8. Preheat oven to 340oF.

9. Place fried wings on a lightly greased baking sheet and drizzle each wing with 1 teaspoon of cannaoil.

10. Bake for 7-8 minutes.

11. In a clean skillet, add the sauce, Heat on Medium until syrupy, about 5 minutes.

12. Remove wings from the oven and toss with the sauce until evenly coated.

13. Toss in the garlic and peanuts.

14. Garnish with cilantro and serve alongside a cup of carrot sticks and celery curls and Voilá!

Add-on: Toasted peanuts and garlic

• 1⁄4 cup raw peanuts, crushed

• 4 cloves garlic, chopped

• 1 teaspoon coconut oil

Directions:

1. In a small bowl, mix peanuts and garlic with coconut oil and a dash of salt.

2. Spread evenly on a small pan and roast at 325oF for 30 minutes until toasted and browned.

3. Remove, let cool and Voilá!

Celery Curls: Cut celery into 6-inch pieces, slice in half lengthwise, make lengthwise cuts almost to center and repeat to create slivers. Refrigerate in ice water until slivers curl.

Photo: Leela Cyd

Check out more of Jeff’s recipes at jeffthe420chef.com and follow him on Instagram and Facebook to stay up-to-date on what’s going on in his cannabis kitchen.


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Tim Baker

Tim Baker is a New York-based writer and sometimes editor whose work has appeared in Newsweek, TV Guide, CBS and Discovery Special Editions, and can regularly be found at thrillist.com. He has an MFA in creative writing from The New School and also attended Hunter College of the City University of New York.



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