Culinary Cannabis

Tamarind chipolte wings story.docx

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Tamarind-Chipotle Wings Story

Hello Everyone!

Thanks for stopping by today to talk about these tropical and spicy chicken wings.  I make tons of wings with multiple different sauces.  The Tamarind-Chipotle sauce that I’m sharing today is a current fave. I have to admit, I came up with this recipe to use up a jar of tamarind concentrate that I didn’t want to go bad.  Many of my recipes start this way.  I’ll buy a specialty ingredient that I only need a tablespoon or two for the original recipe, then I have to use up another 16 ounces or so of the ingredient that I need to do something with.

The wings for this recipe are baked.  I tend to bake wings more frequently than deep frying them.  If it’s warm outside, I’ll take my deep fryer out to the back porch and fry there to avoid the smell and mess indoors.  Or, if I just have to have  to have deep fried wings, I’ll go to a restaurant.  

When we first moved to our current home, my landmark for making the turn from the main road was a branch of a chain wing restaurant known for its well-endowed servers and an owl for a mascot.   I used to tell people I lived in “Hooterville”.  If you’re of a certain age (like mine), you may remember a TV show called “Petticoat Junction” that took place in Hooterville.  I thought I was so clever coming with this bon mot to describe the neighborhood.  

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Tamarind-Chipotle Wings

1 T olive oil

1 c chopped onion

2 small tomatillos

2 garlic cloves

¾ tamarind concentrate

¼ c ketchup

2 T molasses

2 t minced fresh ginger

1-2 chipotle peppers + 1 T adobo sauce from can

1 t coriander

2 t paprika

¼ To  ½ c cannasugar (to taste)

4 T infused butter

Salt and pepper to taste

2 lb chicken wings

Sesame seeds , green onions  and prepared ranch  dressing for garnish

Preheat oven to 375F. Line large baking sheet with foil.  Spray foil with cooking spray.  Set aside.

Heat large pan over medium heat.  Add 1 Tablespoon of olive oil, onions, tomatillo, ginger and garlic.  Sauté until onions are translucent, about 5 minutes.

Add coriander and paprika to pot and stir and cook for a minute or two to bloom the spices.  Add tamarind concentrate, ketchup, molasses and chipotle with adobo sauce.  Simmer over low heat for 20 – 30 minutes, stirring often.

Add cannasugar to taste, infused butter and salt and pepper to taste.  Cook only until butter and sugar are dissolved.  Desired, blitz sauce with an immersion blender.  

Add chicken wings to prepared pan.  Season with salt and pepper.  Bake for approximately 30 minutes.  Remove pan from oven.  Turn oven to broil.  Slather one side of wings with tamarind-chipotle sauce.  Broil for 2 – 3 minutes.  Remove pan from oven again, flip wings and slather the other side of the wings with the sauce.  Put pan back under broiler and broil an additional 2-3 minutes.  

Garnish sand serve immediately.

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As with all cannabis infused food start with small portions until you learn your tolerance level. Keep out of reach of pets and children.

Culinarily Yours in Cannabis,

Mary Ann