Photo courtesy of Leela Cyd.
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 (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 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.