The Superbowl is just around the corner which means it’s time to plan your Superbowl party. Lucky for you, we’ve got the snacks covered. This year, impress your guests with these classic party recipes that have been given a cannabis-infused twist.
Whether you’re shopping for your cannabis cooking needs or just something good to smoke, you can order online and skip the line!
- 1 teaspoon salt
- 1 teaspoon paprika
- 3 pounds of chicken wings
- 1 1/2 teaspoons black pepper divided
- 1 1/2 teaspoons garlic powder divided
- 1/4 teaspoon cayenne pepper
- 8 tablespoons butter
- 1 cup all-purpose flour
- 1/2 cup vinegar-based hot sauce (We recommend Frank’s Red Hot)
- 1g Distillate Syringe
Before you start on this recipe, you’ll need to infuse some of your butter. Take 2 tablespoons of butter and melt it in a saucepan over medium heat. Once melted, squeeze 0.1g your distillate syringe into the butter. Stir in the butter until combined.
Now that you have 2 tbsp of ready-to-use cannabis-infused butter, the recipe can begin! First, combine 1 cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper in a medium bowl. Stir to combine well. Now, dip each wing in the flour/seasoning mixture and make sure to coat the entire wing lightly. Set these wings aside on a baking tray and let them rest for about 5 minutes. Meanwhile, preheat your oven to 400 degrees Fahrenheit. Once the oven reaches 400 degrees, place your tray of wings in the oven to bake for about 25 minutes or until browned and cooked thoroughly. We recommend flipping your wings about halfway through to ensure each side is nice and crunchy.
Now that your wings are ready, it’s time to prepare the sauce. In a large skillet, melt your 2 tbsps of cannabutter along with the remaining 6 tbsps of regular butter over medium-low heat. Stir in 1/2 cup of hot sauce, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder. Stir together until the mixture is well combined. Finally, add your chicken wings to the sauce and toss until each wing is completely coated. Now, just dish up and serve!
Cannabis-Infused Queso Dip
- 1/2 pound fresh shredded cheddar cheese
- 2 tablespoons butter
- 1g Distillate Syringe
- 3/4 cup green onions, finely chopped
- 2 large cloves garlic minced
- 3.5 oz diced tomatoes, (Roma, grape, or cherry tomatoes)
- 1/2 teaspoon each ground cumin and onion powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon cornstarch cornflour
- 13 oz evaporated milk (full fat)
- 4 oz fire-roasted green chiles or jalapeños
- 1/4 cup fresh cilantro (finely chopped)
First, melt your 2 tbsps butter in a medium-sized pot over medium heat. Once the butter is melted, add 0.1g of distillate and stir to combine well. Next, add in the white parts of your green onions (the green part will come in later) and sauté for about 4 minutes or until soft. Next, add the garlic and sauté until fragrant, about 30 seconds. Now, add the tomatoes in with the juices along with the chiles, cumin, onion powder, and cayenne pepper. Cook while stirring occasionally for about 2 minutes or until soft and fragrant. Next, mix the cornstarch into the pot. Then, pour in the evaporated milk and stir until combined.
Bring the mixture to a boil, then add the cheese while mixing well. Keep cooking while stirring until the cheese melts through the milk and turns into a smooth sauce. Immediately remove from heat. Lastly, stir in the cilantro, and the remaining parts of the green onions, and season with salt taste. Mix well.
Note: Your queso will thicken as it cools!
- 2 16oz Packs of Little Smokies
- 1 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon Garlic Powder
- 1/4 Teaspoon Paprika
- 2 Tablespoons Butter
- 1g Distillate syringe
Before anything, it’s time to infuse the butter. Like the recipes previous, melt your 2 tbsps of butter in a saucepan over medium-low heat. Once the butter is melted, add 0.1g of your distillate syringe and stir until combined.
Now for the easy part, preparing the Little Smokies. For these bad boys, all you need to do is add your two packages of Little Smokies to the bottom of a slow cooker. On the side, combine all of your other ingredients in a bowl, then pour this mixture over the Little Smokies. Finally, cook on low for 2-3 hours, and boom, Lil’ Stonies!
- 1/2 cup lemon juice
- 3 cups cold white grape juice
- 1-liter club soda
- 1 medium orange, sliced
- 1/2 cup sliced strawberries
- 1/2 cup sliced fresh peaches
- 10-pack SipCool Shotz (Mango Mambo)
- 1/3 Cup Sugar
- Ice Cubes
For this last recipe, we’ve made things pretty simple. Just grab yourself a nice large punch bowl and pour in all of the ingredients besides the fresh fruit. Stir to combine and top with your sliced fruit. Now you’re ready to serve!
Products listed are available at Cinder locations: Cinder North, 6010 N Division St, Spokane, Wa 99208; Cinder Downtown, 927 W 2nd Ave, Spokane, WA 99201; and Cinder Valley, 1421 N Mullen Rd B, Spokane Valley, Wa 99206
This product has intoxicating effects and may be habit-forming. Which is to say, cannabis can impair concentration, coordination, and judgment. Therefore, do not operate a vehicle or machinery under the influence of this drug. Furthermore, there may be health risks associated with consumption of this product. For use only by adults twenty-one and older. To sum up, keep out of the reach of children.