Hot & Spicy Pomegranate Chicken Wings

“Make sure to use a non stick pan or cover pan with foil, when baking these delicious and spicy wings, otherwise you'll have a very sticky mess. I have added a recipe for making your own pomegranate molasses, as it may be difficult for some people to find. The molasses is very versatile and can be used in many different dishes. If refrigerated, this quick and easy to make molasses will keep for 6 months.If you would like a sweeter molasses add more sugar to taste, when you first start cooking it. Preparation time includes making the molasses.”
READY IN:
2hrs 55mins
SERVES:
3-4
YIELD:
24 chicken wings
UNITS:
US

Ingredients Nutrition

  • POMEGRANATE MOLASSES
  • 4 cups pomegranate juice (I use Poms)
  • 12 cup sugar, white (or to taste)
  • 1 lemon, large, juiced
  • SPICE RUB
  • 18 teaspoon coriander seed
  • 2 green cardamom seeds, whole
  • 3 allspice, whole, small
  • 12 teaspoon red pepper flakes (use more or less as desired)
  • 12 tablespoon lemon zest, finely grated
  • 1 rosemary sprig, small, chopped
  • 12 teaspoon salt
  • 14 teaspoon pepper, black freshly ground
  • 24 chicken wings (cut off wing tips if desired)
  • POMEGRANATE SAUCE
  • 2 teaspoons sesame oil
  • 4 garlic, cloves, minced
  • 1 teaspoon minced ginger
  • 12 tablespoon lemon zest, grated fine
  • 12 teaspoon red pepper flakes (use more or less as desired)
  • 23 cup molasses, pomegranate (you may use more or less as desired)
  • 2 green onions, thinly sliced (garnish)

Directions

  1. Pomegranate Molasses:
  2. Place all the ingredients in an uncovered saucepan and simmer over medium heat until the sugar has dissolved and the juice is simmering.
  3. Reduce the heat just enough to maintain the simmer. It will take 1 ½ hours for the liquid to reduce by half and thicken, stir occasionally during this process to prevent burning.
  4. When ready you should have 1 to 1 1/4 cups of syrup. Allow the syrup to cool completely, then pour into a clean jar and store in the refrigerator.
  5. Rub:
  6. Place a small cast iron pan over medium heat and when hot add the coriander seeds, the un-husked cardamom seeds and the allspice nuts, toast for 1 minute. Shake pan often to keep the seeds from burning.
  7. Remove pan from heat and husk the cardamom, place coriander and cardamom seeds and allspice nuts into a mortar and pestle and grind to a fine powder. Set powdered spices aside until needed.
  8. In a large bowl mix the ground spices, add the1/2 tsp red pepper flakes, the ½ tbsp finely grated lemon zest, rosemary sprig, salt, black pepper and mix well.
  9. With a paper towel dry the chicken wings, it will help the rub to adhere better and will also produce a crispier skin.
  10. Add the dried chicken wings to a large bowl containing the rub mixture and coat well and let sit for one hour.
  11. Preheat the oven to 375 degrees F and line a baking sheet with foil. Put a wire rack over the baking sheet and grease with cooking spray.
  12. Put the wings on the rack and bake in the preheated oven for 45 minutes or until done to your preference. Flip the wings over, halfway through the cooking time and rotate the pan to ensure even baking.
  13. Pomegranate Sauce:
  14. Using a small pan over medium heat warm the sesame oil, then add the garlic and ginger and lightly fry for 1 minute.
  15. Next add the ½ tbsp lemon zest, ½ tsp red pepper flakes and the pomegranate molasses to the garlic mixture, stir and cook for 5 more minutes, adjusting salt if necessary.
  16. Toss the wings in the sauce and put the remaining sauce in a small bowl for dipping.
  17. When ready to serve, garnish with green onions and enjoy.

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