SMOKY BBQ I-502 WASHINGTON WHISKEY WINGS

#theshortordercannabisrevolutionary @chef_sebastian_carosi

I completely love living in a state that has recreationally legal cannabis as readily available as the chicken wings used in this recipe. In November of 2012 Washington state became the second state in the union to pass initiative 502, aka I502 passing by a margin of 56 to 44 percent. This groundbreaking legislation allowed the adult residents of Washington state to legally buy and use cannabis for recreational purposes. Creating 1000’s of jobs and a total of $400 million in legal cannabis income in the 2019 fiscal year. Since Washington “pot shops” opened in July of 2014 they have recorded over 8 billion in total sales and have created over 30 thousand jobs since the prohibition era of cannabis.

Now that I’ve touched on the Washington I502 situation let's get into the whiskey and wings. Washington State has the most distilleries in the country and with quality wheat being an important agricultural crop, crystal clear water and a few fields of barley and rye, you know damn well the whiskey is as good as the sun grown Washington cannabis. Saucy, savory, sweet, smoky, sticky and damn near seductive, these wings have everyone licking their fingers and coming back for more. Finding the perfect balance of sweet and spicy with a hint of quality Washington whiskey with nuances of molasses and sticky like honey.

Lastly don’t forget some celery sticks, pickles, and some ranch for dippin’. Keep up, they will go fast, cause everyone loves chicken wings especially with a cannabis kicker!

PROVISIONS

DETAILS

Prep Time: 15-20 minutes

Cook Time: 25 minutes to 1 hour

Yield: 4-6 servings

Total THC/CBD: depends on the potency of the products used

Status: game day snack or tailgate party grub

Small Saucepan, Whisk, Tongs, 2 Xtra large mixing bowls, Lined baking sheet, Cutting board, Chef's knife, Tabletop fryer, kief

Provisions

¼ cup cannabis butter (made in the mb2e magical butter machine)

½ cup wa. whiskey (preferably woodinville whiskey company)

½ cup doug fir syrup, spruce tip syrup or maple syrup ¼ cup organic blackstrap molasses

¼ cup raw organic local cannabis honey

2 tsp dry onion bits

½ tsp each granulated onion + garlic

1 tbsp fresh organic rosemary leaves (rough chopped)

1 tsp ground cumin

2 tsp jacobsen salt co sea salt flakes

1 tsp ground black pepper

1 ½ tbsp chipotle adobo (pureed contents of a can of chipotles)

1 tsp non gmo cornstarch

3 tbsp organic catsup

¼ cup dark brown sugar

2-3 lbs. organic chicken wings (cut off wing tips + separate wings at the joint)

2 tsp fairwinds cannabis sriracha or homemade cannabis hot sauce

2 drops true terpenes eugenol

½ cup bias-cut green onions or chives

DIRECTIONS

-In a small saucepan over medium heat add the first 14 ingredients and stir with a whisk.

-Simmer over low heat for 20-25 minutes, stirring occasionally until the mixture becomes a syrup.

-In a mixing bowl toss the wings with 1/2 cup of sauce to coat. -Refrigerate the wings overnight for best results (marinate for 3 hours minimum) (drain + pat dry if frying)

-Preheat oven to 365°. (or preheat your fryer to 375° cause these wings can be fried as well...)

-Arrange wings on the foil-lined baking sheet, with space between each wing.

-Roast the wings at 365° for 20-25 minutes, then turn the wings over and roast another 20-25 minutes or until wings are done. (if frying your wings, fry until GBD, golden brown and delicious)

-Mix the reduced sauce with the terpenes and sriracha or hot sauce thoroughly.

-When wings are done, remove from the oven or fryer and transfer to a stainless-steel mixing bowl and toss with the saucy wing sauce, to coat well. -Arrange on a serving platter and sprinkle with the bias-cut green onions and fresh cannabis leaves...

-Serve hot.

* these badass wings should be served with ice cold celery hearts and buttermilk ranch for dippin....