CBD Teriyaki Chicken Wings
These chicken wings offer a unique and delicious twist. The balance of sweet, tangy, and savory flavors makes them a true delight for your taste buds.
Print or Download RecipeIngredients
| Ingredient | Quantity |
|---|---|
| Chicken wings | 1.36 kg (about 24 wings) |
| Vegetable oil | 30 mL |
| Salt | 5 g |
| Freshly ground black pepper | 5 g |
| Low-sodium soy sauce | 180 mL |
| Orange juice | 60 mL |
| Lime juice | 60 mL |
| Hoisin sauce | 60 mL |
| Ketchup | 60 mL |
| Coconut sugar | 50 g |
| White wine vinegar | 45 mL |
| Ground ginger | 2.5 g |
| Garlic powder | 2.5 g |
| Chili powder | 5 g |
| CBD oil | 30 mL |
| Chopped cashews (for garnish) | 30 g |
| Fresh chopped cilantro (for garnish) | 30 g |
| Lime wedges (for serving) | As needed |
Instructions
1. Preheat oven to 200°C (392°F) and line two baking sheets with parchment paper.
2. Rinse chicken wings and pat dry. Trim the tips and discard. Separate the wings at the joint into two pieces.
3. Toss wings with vegetable oil to coat and spread on baking sheets. Sprinkle with salt and pepper.
4. Bake for 15 minutes. Flip wings and bake 15 more minutes until an internal thermometer reads 65°C (149°F).
5. Meanwhile, prepare the sauce. In a medium saucepan over medium-low heat, combine soy sauce, orange juice, lime juice, hoisin sauce, ketchup, coconut sugar, white wine vinegar, ginger, garlic powder, chili powder, and CBD oil.
6. Cook sauce until it thickens and coats the back of a spoon. Remove from heat.
7. When wings are done, transfer to a large bowl. Pour sauce over and toss to coat evenly.
8. Arrange wings on a serving platter. Drizzle with remaining sauce, garnish with cashews, cilantro, and serve with lime wedges.
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