This recipe is an ode to Pok Pok, Chef Andy Ricker’s renowned Thai street-food restaurant. The first time I had authentic Thai wings was at Pok Pok Noi in Portland, while visiting Chef Adrian Hale of Communal Table—and I fell in love! For days, all I could think about was how to re-create these awesome wings with one (or two) added ingredients. And here you have it! You’ll never look at wings the same way again, guaranteed.
Number of servings: 4 (5 wings per serving)
Preparation time: 30 minutes
Cooking time: 30 minutes
Approximate THC per Serving*
10%: 7.6 milligrams
15%: 11.4 milligrams
20%: 15.2 milligrams
½ cup raw cane sugar
½ cup Asian fish sauce
3 tablespoons ketchup
1½ tablespoons chili garlic sauce
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 cup cornstarch
1 teaspoon garlic powder
2 pounds chicken wings, rinsed and patted dry
Extra-virgin coconut oil for frying
1 tablespoon canna–coconut oil plus 3 tablespoons extra-virgin coconut oil
Toasted peanuts and garlic (see sidebar, below)
4 tablespoons cilantro, chopped
Place sugar in a food processor and grind until very fine.
In a medium bowl, add the fish sauce, ketchup, sugar, chili garlic sauce, lime juice, and rice vinegar. Set aside.
In a shallow dish, sift the cornstarch and garlic powder. Toss the wings in the cornstarch mixture to coat.
Heat a large skillet on the stovetop for 1 minute on high. Add enough coconut oil to fry, about 2 inches from the bottom of the pan. Fry the wings until golden brown. Remove with slotted spoon and drain on brown paper.
Preheat oven to 340ºF.
Place the fried wings on a lightly greased baking sheet and drizzle each wing with 1 teaspoon of canna–coconut oil mixture. Bake for 7 to 8 minutes.
In a clean skillet, add the sauce and heat on medium until syrupy, about 5 minutes.
Remove the wings from the oven and toss with the sauce until evenly coated. Toss in the toasted garlic and peanuts.
Garnish with cilantro and serve alongside a cup of carrot sticks and celery curls.
Toasted Peanuts and Garlic
¼ cup raw peanuts, crushed
4 cloves garlic, chopped
1 teaspoon coconut oil
Dash of salt
In a small bowl, mix peanuts and garlic with coconut oil and a dash of salt. Spread evenly on a small pan and roast at 325ºF for 30 minutes, until toasted and browned. Remove, let cool, and voilà!
Cut celery into 6-inch pieces, slice in half lengthwise, make lengthwise cuts almost to center and repeat to create slivers. Refrigerate in ice water until slivers curl.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
Recipes by Jeff the 420 Chef