How To Make Weed Hot Wings That Will Get You Stoned

Recipe by Sandy Moriarty

Makes 24 wings

INGREDIENTS

1 recipe Aunt Sandy's 10x Hot Sauce (recipe below)

24 chicken wings pieces, tips removed, drumettes and flats separated)

1 small clove garlic, minced

kosher salt, to taste

PREPARATION

Preheat oven to 350°F.

Pour 2 tablespoons water into a large, rimmed baking sheet. Spread wings evenly over the sheet pan and bake for 30 minutes, partially cooking the wings.

Remove the wings from the baking sheet, pat dry, and let them cool in a large mixing bowl, uncovered, for 1 hour in the refrigerator.

Heat the 10x Hot Sauce in a small sauce pot, just until warm. Remove the wings from the refrigerator and toss them in the mixing bowl with the warm sauce. Place the wings coated in sauce on a baking sheet and bake for another 30 minutes or until golden brown.

Serve immediately.

Recipe by Sandy Moriarty

Makes 1 cup

INGREDIENTS

¾ cup canned chopped tomatoes, drained

6 tablespoons chili sauce

6 tablespoons cider vinegar

3 tablespoons prepared horseradish

2 teaspoons white onion, minced

¾ teaspoon curry powder

¾ teaspoon granulated sugar

¼ teaspoon black pepper

¼ teaspoon ground cayenne

1 garlic clove, sliced

½ cup melted Aunt Sandy's 10x Cannabutter (recipe below), melted

Special Equipment

fine mesh strainer

PROCEDURE

In medium saucepan over low heat, combine all ingredients except cannabutter. Simmer mixture thickens, about 40 minutes. Strain thickened mixture through a fine mesh strainer into bowl. Add melted cannabutter to the bowl and whisk until butter and hot sauce mixture are completely combined.

Sauce will keep, in an airtight container in the fridge, for up to a week.

Recipe by Sandy Moriarty

Makes 2 cups

INGREDIENTS

1–4ounces of cannabis leaf trim or shake*

1 pound of unsalted butter (salted or sweet cream butter if preferred)

2 quarts of water

*Note: 4 ounces results in maximum strength 10x Cannabutter. See the 1:4 Ratio Chart (below) for lower strengths.

Special Equipment

Equipment:

kitchen scale

5-quart stock pot (no lid)

strainer or colander

catch pot (large pot)

cheesecloth

kitchen gloves (plastic or non-powdered latex)

airtight container, for storing

PREPARATION

Weigh out desired amount of plant material on a kitchen scale.

Combine all ingredients in a 5-quart stock pot. Bring the ingredients to a slow boil where they will begin to conjoin in love and happiness. Reduce heat and let the mixture simmer with no lid for 3–4 hours. The marijuana mixture will cook down to a concentrated level and most of the water will dissipate. If water evaporates before 3 hours, add another cup. The idea is to cook off as much liquid as possible without burning the plant material.

Set up a strainer or colander over another large pot (the catch pot) and line the strainer with a cheese cloth. Pour the butter mixture through the strainer and into the pot. Let the mixture cool enough so that it is easy to handle. Then, wearing kitchen gloves, twist the cheesecloth into a ball around the cannabis, and squeeze as tightly as possible to draw out the remaining butter. Discard cannabis, and

pour the liquid butter into a heatproof container. Let the mixture come to room temperature, then cover and refrigerate for at least two hours. The butter will congeal and separate from the remaining water mix. Remove the solidified butter from the water with a large spoon. Be sure to remove all loose pieces from the water, then discard the water and store cannabutter in an airtight container in the fridge for up to three months or in the freezer for up to six months.

Note: Butter is a great way to add marijuana to any recipe that calls for butter or oil. Try it in your own recipes and learn to make your favorite foods into delicious medicines. It is important to note THC evaporates at 380° so keep recipes at a safe 350°. Boiling point is 212°, so it's okay to cook at a rapid boil or a strong sauté.