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Chicago-based cannabis conglomerate Cresco Labs, partnering with a popular sports bar, is launching a THC-infused buffalo wing sauce just in time for Super Bowl gatherings.
With the limited-run product, the company’s goal is to participate in the annual sports event—which has turned into an all-American holiday—like any other consumer packaged goods brand. While there’s no official link to the Big Game and no National Football League trademarks involved, Cresco wants to drift off the energy around the football matchup, aiming to normalize weed as a party guest and target both loyalists and newbies with the novelty marinade.
“We’re trying to bring cannabis to consumers in a way that feels natural, not forced,” said Dana Mason, vice president of wholesale marketing at Cresco. “It’s about noticing consumer behaviors and traditions around big occasions and developing a product specifically for that moment.”
And please, no jokes about “food coma,” as the brand has dosing instructions in place to try to avoid any old-school pot brownie-style mishaps.
Each 10-ounce jar of wing sauce—released under the Cresco brand Good News—contains 100 milligrams of THC. Doing the math for consumers, the brand recommends that the sauce be spread over 24 wings. That way, each wing would pack a mild 3-milligram to 5-milligram punch, similar to a low-dose weed soda or a single edible. (Portion control is left up to the snacker.)
The product, available Feb. 2 at select Sunnyside dispensaries in the Chicago area, comes via a partnership with The Fifty/50, a legendary local watering hole that sells more than 1,000 pounds of chicken wings on a typical Big Game day.
The collaboration, which fits snugly into the ongoing cannabis-infused culinary trend, relies on the existing sauce recipe from The Fifty/50, which has been laced with “an odorless and tasteless distillate,” per Mason.
In other words, the result is supposed to be spicy, not dank. There’s a limited quantity for the initial drop, but the company may restock depending on buyer response.
