Instructions:
Wipe each drumette wing with paper towel to dry off. Place a rack inside a large bowl. Place the drumettes on the rack leaving space for air to circulate around them. Place inside a refrigerator for 2 to 4 hours. (The sides of the bowl will keep the chicken from contaminating the fridge).
Get a vegetable type steamer rocking and boiling. Place the wings inside and steam them on medium heat for 10 minutes. Remove and place in an ice bath to stop the cooking process. Rub in paper towels to remove moisture.
Place weed wings on a rack on a baking sheet lined with paper towel. Put your wings on the rack and place back in the fridge for 2 to 4 hours.
Preheat the oven to 425F. with 10 minutes left to go on the weed wing fridge session.
Remove the baking sheet from the fridge. Remove the rack of wings, set aside. Replace the lined paper towel with parchment paper and add tin foil around the edges of the baking sheet. Put the rack of weed wings back on the baking sheet lined with parchment paper.
Cook for 40 to 45 minutes, to desired crispiness.
Spicy Hot Sauce: Melt on medium heat 1/4 cup marijuana butter, then add 1/4 cup of your favorite hot sauce (chipotle hot sauce) and stir the mix together. Add 1 tablespoon corn starch, stir to mix, sauce should start to thicken and therefore stick great to the chicken weed wings. Adjust the corn starch to suit your desired thickness of sauce.
Remove immediately wings from oven. Place in large bowl, cover with home made hot sauce, toss well and let sit for at least 2 minutes to allow chicken wings to soak up as much sauce as possible.
Serve and enjoy the hot marijuana sauce, it's also great on other food ideas.
