Hazy Thai Wings by Jeff The 420 Chef

STEPS

• Place sugar in a food processor and grind until very fine.
• In a medium bowl, add fish sauce, ketchup, sugar, chili garlic sauce, lime juice and rice vinegar. Set aside
• In a shallow dish, sift cornstarch and garlic powder.
• Toss the wings in the cornstarch mixture to coat.
• Heat a large skillet on the stovetop for 1 minute on high.
• Add enough coconut oil to fry. About 2” from the bottom of the pan.
• Fry the wings until golden brown. Remove with slotted spoon and drain on brown paper.
• Preheat oven to 340ºF.
• Place fried wings on a lightly greased baking sheet and drizzle each wing with 1 teaspoon of cannaoil.
• Bake for 7-8 minutes.
• In a clean skillet, add the sauce, Heat on Medium until syrupy, about 5 minutes.
• Remove wings from the oven and toss with the sauce until evenly coated.
• Toss in the garlic and peanuts.
• Garnish with cilantro and serve alongside a cup of carrot sticks and celery curls and Voilá!
• Add-on: Toasted peanuts and garlic
• ¼ cup raw peanuts, crushed
• 4 cloves garlic, chopped
• 1 teaspoon coconut oil
• In a small bowl, mix peanuts and garlic with coconut oil and a dash of salt.
• Spread evenly on a small pan and roast at 325ºF for 30 minutes until toasted and browned.
• 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 and serve.