Blazed Buffalo Wings


  • 3/4 Cup canned chopped tomatoes
  • 1 Cup Sriracha
  • 3/4 Cup sherry vinegar
  • 1 white onion, minced
  • 1 garlic clove, minced
  • 1 tsp curry powder
  • 1 tsp black pepper
  • 1 tsp ground cayenne
  • 1/2 Cup CannaButter
  • 4 lbs wings, cooked


Heat everything in a pan except the butter. Simmer for 15 minutes stirring often. Cover and remove from heat. Let stand for 1 hour and blend smooth. Pour back into pan and reheat. Whisk in cold butter a lil at a time.

Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Line another rimmed baking sheet with foil; top with a wire rack.

Toss wings in sauce and place them in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

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