Photo by Eva Kolenko

Grilled Chicken Wings with Sambal

2 pounds chicken wings

¾ tablespoon kosher salt

½ tablespoon baking soda

1 tablespoon whole cumin seed, toasted

1 tablespoon Korean chili flakes or red pepper chili flakes

2 tablespoons cannabutter

3 tablespoons sambal oelek

2 tablespoons honey

Splash rice wine vinegar

Splash soy sauce

Cilantro leaves, as needed

Thinly sliced scallions, as needed

Season chicken with salt and baking soda. Place on a wire rack and refrigerate uncovered for at least 10 hours.

In a saucepan over medium-low heat, add cumin, chili flakes, cannabutter, sambal, honey, rice wine vinegar and soy sauce. Bring to a simmer and hold on low heat.

Start a two-zone fire on a gas or charcoal grill. Place wings on the cool side of the grill: Cook for 5 to 7 minutes per side until wings are lightly browned on both sides. Move the wings to the hot side of the grill and cook for an additional 2 to 4 minutes, until the skin crisps.

In a large bowl, toss wings with the honey sambal sauce. Garnish with cilantro and scallions. Makes 6 servings, each with about 15 percent THC based on a 20 percent strain.

Recipe Courtsesy of Chef Joshua Tilden, Pacific Standard Time