When I asked a random sampling of Facebook friends what they most wanted to snack on for 420, the answer was loud and clear: wings.
I’m currently enjoying cooking with sativa-dominant Crater Lake by Pruf Cultivar. It’s perfect for staying focused, excited and ready for some safe, legal 420 fun.
Teriyaki-Style Chicken Wings
Serving size: 4 wings
Ingredients:
24 chicken wings
1 tablespoon vegetable oil
1 teaspoon kosher salt
1 teaspoon ground fresh pepper
3/4 cup soy sauce
1/3 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
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon powdered ginger
2 tablespoons canna-oil
2 tablespoons chopped cashews
2 tablespoons chopped fresh cilantro
Lime wedges (optional)
Directions:
1. Preheat the oven to 400 F, and line 2 baking sheets with parchment paper.
2. Rinse the chicken wings and pat them dry. Cut off wing tips and discard. Separate wings at joints into 2 pieces.
3. Toss wings with vegetable oil, and spread out on baking sheets. Sprinkle with salt and pepper.
4. Bake for 15 minutes. Turn wings over and bake an additional 15 minutes until an instant-read thermometer inserted registers 150 F.
5. While wings are baking, 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, chili powder and canna-oil.
6. Cook the sauce until it thickens, but do not go above a gentle simmer. Preserve the terpenes. Remove from heat.
7. Once cooked, transfer wings to a large bowl. Pour sauce over the wings, and toss to coat evenly.
8. Arrange wings on a tray, and spoon over any leftover sauce. Garnish with cashews and cilantro, and serve with lime wedges.
Tuscan Timeout Chicken Wings
Serving size: 4 wings
Ingredients:
24 chicken wings
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon honey
2 teaspoons minced fresh garlic
2 teaspoons Italian seasoning blend
1 teaspoon red pepper flakes
1 teaspoon lemon pepper
1 teaspoon sea salt
2 tablespoons canna-oil
2 tablespoons extra-virgin olive oi
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley
Directions:
1. Prepare wings like steps 1-4 in the teriyaki recipe.
2. In a medium saucepan over medium heat, whisk together the lemon zest, juice, honey, garlic, Italian seasoning, red pepper flakes, lemon pepper and sea salt. Slowly whisk in the canna-oil and olive oil, and mix well.
3. Cook the sauce until it thickens. Remove from heat.
4. Once cooked, transfer wings to a large bowl. Toss with the sauce.
5. Arrange wings on a tray, and spoon over any leftover sauce. Garnish with cheese and parsley.
Moroccan-Style Chicken Wings
Serving size: 4 wings
Ingredients:
24 chicken wings
2 tablespoons vegetable oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup packed dark brown sugar
1/4 cup pomegranate molasses
1/4 cup papaya juice
3 tablespoons garam masala
Pinch cayenne (optional)
2 tablespoons canna-oil
Chopped fresh cilantro
Directions:
1. Prepare wings like steps 1-4 in the teriyaki recipe.
2. In a medium saucepan set over medium heat, whisk together the orange juice, lemon juice, brown sugar, pomegranate molasses, papaya juice, garam masala, cayenne, canna-oil and 1 teaspoon salt.
3. Cook the sauce until it thickens. Remove the pan from the heat.
4. Once cooked, transfer wings to a large bowl. Pour sauce over the wings, and toss to coat evenly.
5. Arrange wings on a tray, and spoon over any leftover sauce. Garnish with cilantro.
