Updated: Oct 7, 2020
Your party guests are sure to make these sweet chili thai wings quickly disappear. If you want spicy AF wings, add a little sriracha to the wing sauce when preparing.
Prep Time: 15 minutes
Cook Time: 30 minutes
2 pounds chicken wings
2 tablespoons sunflower oil, or any other oil
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
Salt & pepper
1 cup thai sweet chili sauce
1/4 cup cannabutter
2 tablespoons soy sauce
2 teaspoons ground chili paste
1/4 cup chopped peanuts
Preheat the oven to 350/170C.
Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well.
Place the wings skin side up on the cookie sheet. Bake in the oven for 10 minutes.
Turn the oven up to 420F/215C. Bake for an additional 10 minutes. The wings are ready when they are dark golden brown and the skin is very crispy.
While the wings are baking melt the cannabutter over low heat in a saucepan.
Add the Thai sweet chili sauce, soy sauce, ground chili paste, more or less depending on the desired spiciness.
Toss the baked wings in the hot sauce, top with chopped peanuts before serving.
To reheat: Do not coat leftover wings in the sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F/215C. Spread wings out on a tray and bake for 8 minutes or until the skin becomes crisp again.