Fall in Love with Wings

September means fall, and fall means my cannabis plants are getting ready for their big moments. This summer I grew Blueberry Muffin, a short flowering time of 45 days, and it is looking and smelling like everything I expect from this indica dominant strain. Harvest season is justa round the corner, but if you still crave some of those lighter summer dishes, here’s a few to bring summer well into the fall.

For these Mainly Moroccan Chicken Wings, Greek yogurt or sour cream makes a quick and easy dipping sauce for these wings. Garam masala is a South Asian spice blend found at most major grocery stores, or use a packaged Moroccan spice blend. If you can’t find pomegranate molasses, you can substitute cranberry juice concentrate.

MAINLY MOROCCAN CHICKEN WINGS 

(Serves 24, about ~4 wings per person, 1 mg THC each)

3 pounds chicken wings, about 24

2 tablespoons vegetable oil

3 teaspoons kosher salt, divided

1 teaspoon freshly ground pepper

3?4 cup orange juice

1?4 cup lemon juice

1?4 cup packed brown sugar

1?4 cup pomegranate molasses

1?4 cup papaya juice

3 tablespoons garam masala or Moroccan spice blend

Pinch cayenne pepper (optional)

4 teaspoons canna-butter

1 1?2 tablespoons chopped fresh cilantro, for garnish

1. Preheat the oven to 400.  Separate the wings at the joint.  Toss the wings in the oil and sprinkle with salt and pepper.  Place the wings on a sheet pan and bake for 15 minutes. Turn the wings and bake an additional 15 minutes.

2. In a medium saucepan set over medium heat, whisk together the orange juice, lemon juice, brown sugar, pomegranate molasses, papaya juice, garam masala, cayenne, canna-butter, and 1 teaspoon salt.

3. Cook the sauce until it thickens enough to coat the back of a spoon. Remove the pan from the heat.

4. When the wings are cooked, transfer them to a large mixing bowl. Pour the sauce over them and toss the wings to coat evenly.

5. Bake the wings for an additional 20 minutes at 340.

5. Arrange the wings on a serving tray and use a spatula to scrape out any sauce that is left in the bowl, drizzling it over the wings. Garnish with cilantro.