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 flir 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 Courtesy of Chef Joshua Tilden, Pacific Standard Time