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