Hotbox Cannawings

Total Time: 60 minutes        Yield: 4 Servings

Ingredients:

• 2 lbs chicken wings (about 20 wings)

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

For the RSO-Infused Sauce:

• 1/4 cup hot sauce (like Frank's RedHot)

• 1/4 cup melted butter

• 1-2 rice grain-sized doses of RSO (adjust for desired potency)

• 1 tbsp honey (optional for sweetness)

• 1 tbsp apple cider vinegar

• 1/2 tsp cayenne pepper (optional for extra heat)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. Prep the Wings: Pat the chicken wings dry with paper towels to ensure they crisp up in the oven. In a large bowl, toss the wings with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.

3. Bake: Arrange the wings in a single layer on the baking sheet. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.

4. Prepare the Sauce: While the wings are baking, make the sauce. In a small saucepan, melt the butter over low heat. Once melted, stir in the hot sauce, honey (if using), apple cider vinegar, and cayenne pepper. Remove from heat.

5. Infuse with RSO: Once the sauce is slightly cooled (but still warm), stir in the RSO to ensure even distribution. Be cautious not to overheat the sauce, as it could degrade the cannabinoids.

6. Coat the Wings: When the wings are done baking, transfer them to a large bowl. Pour the RSO-infused sauce over the wings and toss until fully coated.

7. Serve: Serve the wings hot with your choice of ranch or blue cheese dressing and celery sticks.