Two things are absolutely necessary for a killer July 4th: a BBQ, and a nice, toasty buzz. Described by Herb: Mastering the Art of Cooking With Cannabis authors Laurie Wolf and Melissa Parks as a "fun departure from the traditional," these cannabis-infused wings are an unexpected, unapologetically gourmet combination of sweet, sour, and salty: definitely worth more effort than it takes to dumping bottled BBQ sauce into a bowl and blaze a joint. We've adapted Wolf and Parks' recipe slightly for the grill - you can also do these in the oven, if you'd rather, at 400 degrees for about 15 minutes (or until done).
Assemble the couple of extra ingredients that might not already be in your kitchen (including cannaoil), and get ready for fireworks.
Teriyaki-Style Infused Chicken Wings
- 1 pound, or about 24 chicken wings
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly-ground pepper
- 1/4 cup low-sodium soy sauce
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 1/4 cup coconut sugar
- 3 tablespoons white wine vinegar
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon garlic powder
- 2 teaspoons chilli powder
- 2 tablespoons cannaoil (which you'll want to make in advance)
- 2 tablespoons chopped cashews, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
- Lime wedges, for serving
In a medium saucepan, over medium-low heat, whisk together the soy sauce, orange juice, lime juice, hoisin sauce, ketchup, coconut sugar, white wine vinegar, ginger, garlic powder, chilli powder, and cannaoil.
Cook the sauce until it thickens enough to coat the back of a spoon, then remove the pan from the heat.
Toss the wings in the sauce, and throw wings on the grill.
Enjoy in moderation. May you ride on the, ahem, wings of angels.
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