You’re going to want to lick your fingers on this one! A homemade chicken wing recipe that may just trump your local Thai restaurant… these wings are the perfect amount of crispy, juicy, sweet, spicy and peanuty. Made with infused grapeseed oil, dosing and medicating is incredibly easy, giving you less time in the kitchen, and more time to enjoy this mouthwatering medicated dish.
Step 1: Dry and Refrigerate Wings Overnight
One crucial step in making sure your wings have a nice crisp to them, is to dry them out beforehand. I start this process by rinsing my chicken wings, patting them as dry as I can, sprinkle with some salt and baking powder (very important to use baking powder and not baking soda), and place in the refrigerator overnight. If you don’t have the time to refrigerate overnight, at least 3 hours of drying will make a huge difference alone.
The reaction of baking powder and salt helps to ensure a dry, crispy skin and brown them while they bake. Extra crispy skin and a moist, tender interior is the holy grail of chicken wings, and this process makes them taste deliciously like deep-fried chicken, but without the mess and is a healthier alternative!
Step 2: Toss in Vegetable Oil & Bake
Once your wings are good and dry, you’ll want to toss them in vegetable oil -not a lot, 1 tablespoon is enough to just coat them- for baking. Preheat your oven to 400°F. Lay chicken wings on a baking rack over a baking sheet lined with parchment paper. Keeping your wings elevated on the baking rack ensures that they are cooked evenly, and not sitting in fat/liquids (this will also help maintain the ideal crispiness you’re looking for). Bake on upper shelf in oven for 45-50 minutes.
Step 3: While Your Wings Bake, Make Your Sauce
With your wings baking in the oven, you have plenty of time to make your sweet chili peanut sauce. In a small saucepan over medium heat, mix your sweet chili sauce, peanut butter, lime juice, fish sauce, soy sauce, and chili sauce. (I used ½ T spicy red curry paste, and ½ T sriracha for my chili sauce. I also went ahead and crushed peanuts & chopped cilantro ahead of time, for easier garnishing at the end.) Be sure to mix with a metal whisk, not a plastic whisk or spoon. Using plastic materials could add more loss of THC in your recipe, as THC is absorbed into plastics.
Step 4: Add Grapeseed Oil
Once heated until peanut butter is melted and ingredients are smoothly mixed, turn off heat and add desired amount of infused grapeseed oil, and 1/4 teaspoon of sunflower lecithin. Especially in a recipe like this, the sunflower lecithin helps to bind your infused oil to the rest of the ingredients, creating even dosing in your wings, and making the THC more bioavailable. (Which means increased absorption, and may result in enhanced experience and higher therapeutic efficacy)
**Note: I used 2 ½ ml of 1000mg infused grapeseed oil by NSM, which -taking into account some expected loss from mixing, baking and transferring- equals out to approximately 35mg of THC per 9 wings (1lb), or 3.9mg of THC per wing. NSM’s 1000mg infused grapeseed oil is incredibly easy to dose (dosage is written on the bottle), so you can calculate and dose your medicated meals safely, efficiently, and confidently.
If you do not have grapeseed oil, you could also substitute with a different type of decarbed concentrate. Dosing can be made easy with our website’s dosage calculator.
Step 5: Toss Wings in Sauce & Bake For 3-5 Minutes
When wings are crispy, remove from oven. Place ½ of your cooked wings in a medium sized glass mixing bowl and pour ½ of your sweet chili peanut sauce over wings. Toss to coat with metal tongs and repeat this process with the rest of your wings. Place your saucy wings back on the metal baking rack and bake for another 3-5 minutes. This will let the sauce stick to the chicken wings, and wonderfully blend all your flavors together.
Step 6: Garnish & Enjoy!
Remove and plate your finished chicken wings. Top with as much or as little crushed peanuts & cilantro on them as you desire. I like to serve mine with a few extra lime slices on the side, and maybe even some wasabi ranch to dip them in. Enjoy!!
Cooking with Cannabis-Infused Ingredients
A good starting point for ingesting cannabis edibles is to limit yourself to <5mg THC ; even less if you are new to THC-infused food. It can have the tendency to be a lot stronger, more intense, and can differ drastically from smoking. For one, the effects can take anywhere from a half hour to 3 hours to fully metabolize, depending on an individual’s unique body and metabolic rate. In addition, because the THC is digested through your liver and can more readily cross the body’s blood-brain barrier, the high can be stronger and last longer. With that said, your edible’s potency depends on many factors; how it was prepared, the potency of your starting product, as well as considering if the strain or concentrate used in your infusion is indica, sativa or hybrid. To test the potency and effect of your finished product, try a smaller amount (<5mg) and see how that dose affects you after 2-3 hours. Titrate your dose as desired, and you can then use this personalized “standard” dose as a baseline for your recipes.
**Check out our dosage calculator for help in calculating your edible’s dosage @:
https://www.plant-family.com/thc-dosage-calculator/ **
Happy Cooking!
