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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


  • 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



  • 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.


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.