|Cannabis Butter||.25 cup|
|Chicken Wings||3 lb|
|Oil for Deep Frying|
|Black Pepper||1.5 tsp|
|Garlic Powder||1.5 tsp|
|Cayenne Pepper||.25 tsp|
|Unsalted Butter||.25 cup|
|Tabasco Sauce||.5 cup|
Prepare chicken wings into “drummettes” by using poultry shears or a sharp knife to cut off wing tip at the first joint, then cut the wing again at the elbow joint. Discard tips or save for another purpose, such as making chicken stock.
Combine flour, 1 teaspoon each salt, pepper, garlic powder, paprika and 1/4 teaspoon (more to taste) cayenne pepper in a medium bowl. Stir to combine well. Use tongs to dip wings in flour mixture to lightly coat. Set aside on a wire rack and let rest for 5 minutes.
Heat oil in a deep fryer to 350 degrees F or heat enough oil to cover wings in a large deep skillet. Fry coated wings for about 10 minutes or until golden brown and meat is cooked through. If necessary, fry in batches so as not to overcrowd the skillet or fryer. Drain wings on a wire rack set over a baking sheet.
In a large skillet melt butter and cannabis-infused butter over medium-low heat. Stir in hot sauce, and 1/2 teaspoon each pepper and garlic powder. Stir together until mixture is well blended. Add fried chicken wings and toss to coat in sauce. Serve immediately with crusty bread to mop up any excess sauce.
Variation: Instead of frying, grill wings over a medium-hot fire for about 7 minutes per side or bake in a 400-degree F oven for about 20 minutes or until browned and cooked through.