Spice Things Up With Moroccan-Style Chicken Wings

Chicken wings are quintessential party food, and an opportunity to really mix things up with flavor. If you’re seeking to add some pizzazz to your everyday wing recipe, you’ll find a terrific combination with my recipe for Moroccan-Style Chicken Wings. They include a variety of spices, including garam masala and cayenne pepper, but utilize other interesting ingredients like papaya juice and pomegranate molasses to balance the heat with sweetness. Hot, spicy and full of sweet flavors, these little beauties are bound to send you to the nearest beverage. Tame the heat with Greek yogurt or sour cream dipping sauce, and you’ll have an international sensation on your hands.

Moroccan-Style Chicken Wings

~4 wings per person, 5mg THC per serving

Ingredients 

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 (or cranberry juice concentrate)

1/4 cup papaya juice

3 tablespoons garam masala or similar Moroccan spice blend

Pinch cayenne pepper (optional)

2 tablespoons cannabis-infused butter**

1 1?2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. Heat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper. Pat the wings dry with a paper towel. Cut off wing tips and discard. Separate wings at joint.
2. Toss the wings with the vegetable oil. Toss with two teaspoons salt and 1 teaspoon pepper.
3. Bake for 30 minutes, turning once halfway through.
4. 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.
5. Cook the sauce until it thickens enough to coat the back of a spoon. Remove the pan from heat.
6. When the wings are cooked, transfer them to a large mixing bowl. Pour the sauce over them and toss the wings with the sauce to coat evenly.
7. 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.