An ode to Pok Pok. The first time I had authentic Thai wings was at Pok Pok Noi in Portland while visiting Chef Adrian Hale of Communal Table. I fell in love! All I could think about for days was how to recreate these awesome wings with one (or two) added ingredients. Here you have it! You’ll never look at wings the same way again, guaranteed!
Related: Check out Jeff’s recipes for CanNutella holiday star share bread and cannabis-infused salmon with sautéed zucchini-and-leek spaghetti, beurre blanc sauce and parsleyed potatoes.
Number of servings: 6
APPROXIMATE DOSE PER SERVING*
*Approximate dose per serving is based on using 5 grams of cured/dried/decarbed herb into 5oz of coconut oil.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
- ½ cup raw cane sugar
- ½ cup Asian fish sauce
- 3 tablespoons ketchup
- 1 ½ tablespoons chili garlic sauce (Sambal 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
- ½ cup canna-coconut oil
- Toasted peanuts and garlic (see sidebar)
- 4 Tablespoons cilantro, chopped
- Place sugar in a food processor and grind until very fine.
- In a medium bowl, add fish sauce, ketchup, sugar, chili garlic sauce, lime juice and rice vinegar. Set aside
- In a shallow dish, sift 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” 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 fried wings on a lightly greased baking sheet and drizzle each wing with 1 teaspoon of cannaoil.
- Bake for 7-8 minutes.
- In a clean skillet, add the sauce, Heat on Medium until syrupy, about 5 minutes.
- Remove wings from the oven and toss with the sauce until evenly coated.
- Toss in the garlic and peanuts.
- Garnish with cilantro and serve alongside a cup of carrot sticks and celery curls and Voilá!
Add-on: Toasted peanuts and garlic
- ¼ cup raw peanuts, crushed
- 4 cloves garlic, chopped
- 1 teaspoon coconut oil
- 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 Voilá!
Celery Curls: 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 and serve.
This recipe was originally published at JeffThe420Chef.com. Jeff recently published 100 cannabis-infused recipes in his cookbook “The 420 Gourmet: The Elevated Art of Cannabis Cuisine.” The book is available now from Harper Wave for $29.99.