Smoky BBQ I502 Washington Whiskey Win

I really 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 adult residents of Washington state to legally buy and use cannabis for recreational purposes, creating thousands 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 more than $8 billion in total sales and created more than 30,000 jobs since the prohibition era of cannabis. They never factored in how strongly some of us believe in cannabis as an integral part of our lifestyle. For many of us that were prosecuted for so called cannabis crimes, it was never about profit. It was about social change and personal liberties — these values are much more profound than making a quick buck to some of us.

More recipes from Chef Sebastian Carosi:

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 oh so seductive, these wings will 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. These wings (and simple recipes like them) keep me grounded in my root.

And food that can be eaten with your hands, it doesn’t have to be game day to enjoy these lit wings, but they sure make game day more enjoyable. Smoky I502 Washington whiskey wings in a pile for dinner… Oh-yeah! But don’t forget some celery sticks, pickles, and ranch dressing for dippin’. They will go fast because everyone loves chicken wings — especially with a cannabis kicker!

Recipe: Smoky BBQ I502 Washington Whiskey Wings

Prep time: 15-20 minutes
Cook time: 25 minutes to 1 hour
Yield: 4-6 servings
Total THC/CDB: depends on the potency of cannabis used
Status: game-day snack or tailgate party grub

Equipment Needed

• Small saucepan
• Whisk
• Tongs
• 2 x large mixing bowls
• Lined baking sheet
• Cutting board
• Chef’s knife
• Tabletop fryer

Ingredients

• ¼ cup cannabis butter
• ½ cup WA. whiskey
• ½ cup Douglas 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 and garlic
• 1 tbsp fresh organic rosemary leaves (rough chopped)
• 1 tsp ground cumin
• 2 tsp sea salt flakes
• 1 tsp ground black pepper
• 1½ 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 and separate wings at the joint)
• 2 tsp cannabis sriracha or homemade cannabis hot sauce
• 2 drops eugenol
• ½ cup bias cut green onions or chives

Preparation

1. In a small saucepan over medium heat add the first 14 ingredients and stir with a whisk.
2. Let these ingredients simmer over low heat for 20-25 minutes, stirring occasionally until the mixture becomes a syrup.
3. In a mixing bowl toss the wings with 1/2 cup of sauce to coat.
4. Refrigerate the wings overnight for best results (if not marinate for 3 hours minimum and drain and pat dry if deep frying).
5. Preheat oven to 365°F. (or preheat your fryer to 375°F cause these wings can be fried as well)
6. Arrange wings on the foil lined baking sheet, with space between each wing.
7. Roast the wings at 365°F 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 golden brown and delicious).
8. Mix the reduced sauce with the terpenes and sriracha or hot sauce thoroughly.
9. 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 (coat well).
10. Arrange on a serving platter and sprinkle with the bias-cut green onions and fresh cannabis leaves.
11. Serve hot!

_{*These badass wings should be served with ice-cold celery hearts and buttermilk ranch for dipping.}