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March 11, 2020 food

Hazy Thai Wings by Jeff The 420 Chef

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From the cannabis infused cookbook The 420 Gourmet: The Elevated Art of Cannabis Cuisine by Jeff The 420 Chef

Print Recipe

Hazy Thai Wings

This recipe is an ode to Pok, Pok, Chef Andy Ricker's renowned Thai street-food restaurant.
Prep Time30 mins
Cook Time30 mins
Course: Appetizer
Cuisine: Thai
Keyword: Cannabis, Chicken, Infused
Servings: 6
Author: JeffThe420Chef

Ingredients

  • ½ cup raw cane sugar
  • ½ cup Asian fish sauce
  • 3 tablespoons ketchup
  • 1 ½ 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
  • ½ cup canna-coconut oil
  • Toasted peanuts and garlic
  • 4 Tablespoons cilantro chopped

Instructions

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.

Notes

APPROXIMATE DOSE PER SERVING*
10%: 10mg
15%: 15mg
20%: 20mg
*Approximate dose per serving is based on using 5 grams of cured/dried/decarbed herb into 5oz of coconut oil.
Previous Post: « Interview with Jeff The 420 Chef
Next Post: Interview with Maryn McKenna, author of Big Chicken and global health specialist »

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