TAHOE CANNABIS // #775TCM //
TAHOECANNABISMAG.COM
COOKING WITH
>>>>> >>>>> cannabis
with DJ Chef Fred
WINGS & HEARTS! Do you know what I like the most about February? It is one month closer to spring. Burrr out there family! I also like February because of the events going on in Las Vegas: Glass Vegas Expo, CaterSource Expo, Champs Trade Show, Super Bowl, NBA All Star Game and Valentine’s Day. It is going to be busy and everyone’s gonna be hungry. My world famous chicken wings are coming out to parties this year. Trays of my favorite three flavored wings, BBQ, Teriyaki and Fire Wings. This recipe has made thousands of people believe in the wing. Myself included. The recipe would not be complete without an infused ranch recipe to finish the deluxe wings. Sexy and complementing for every party. I look forward to seeing everyone attending the Champs Trade Show. You can find me in the Doob Tubes booth with Ray, come say high!
Photos By: Caitlyn Dour
THE WINGS INGREDIENTS: 2⁄3 cup flour 2 tbsp paprika 2 tsp garlic salt 2 tsp black pepper ¼-½ tsp cayenne pepper 6 tbsp butter 20 chicken wings, tips removed 3 grams kief 1 tablespoon soy sauce (or tamari) 1/2 cup pickled ginger dried on dry clothe 1/2 tablespoon fresh ginger, grated (optional)
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DIRECTIONS: Cut wings at joints. Preheat oven to 425 degrees. Be sure wings are thawed and dry them well with paper towels. Combine flour, paprika, garlic salt, black pepper, kief and cayenne pepper in a plastic bag. Shake to mix ingredients and add wings. Line a large baking sheet with release foil and melt the butter on it. (Makes for easy clean up.) Add wings to pan and turn to coat. Bake for 30 minutes. Turn wings over and bake for 15 more minutes or until crispy and done.
SLEEPY RANCH DRESSING INGREDIENTS: 1 cup infused mayonnaise, (6 grams distillate infused in 3 Tbsp of olive oil) 1/2 cup sour cream 1/2 tsp dried chives 1/2 tsp dried parsley 1/2 tsp dried dill weed 1/4 tsp garlic powder 1/4 tsp onion powder 1/8 tsp salt ⅛ tsp ground black pepper DIRECTIONS: In a large bowl, whisk together the mayonnaise, infused olive oil, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.