Sweet and spicy pomegranate glazed chicken wings

    1 hour 5 min

    These wings are great because they're oven baked and not allowed within 1 inch of a deep fryer. Yet still most importantly, using the 'secret' ingredient Baking Powder and allowing the wings to pre-cool in the fridge for an hour, these babies come out perfectly crispy as well. Combining this with a gooey Pomegranate sauce, for me, is beyond heavenly.

    dontgobaconmyheart

    South Australia, Australia
    1 person made this

    Ingredients
    Serves: 3 

    • For the chicken rub
    • 2 tablespoons plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 7 chicken wings, cut into drumette and wing
    • For the pomegranate glaze
    • 500ml pomegranate juice
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons honey
    • 1 teaspoon minced root ginger
    • 1/2 teaspoon minced garlic
    • salt and pepper, to taste
    • To garnish
    • 1 whole jalapeno, seeded and sliced
    • 1 tablespoon pomegranate seeds
    • 1 teaspoon sesame seeds
    • handful of dry beetroot slaw, or salad of choice

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a large bowl, mix your flour, baking powder, smoked paprika, cumin and salt and pepper. Pat your wings dry with a paper towel, pop them in the bowl and coat them with the rub. Place on a tray and whack in the fridge for 1 hour.
    2. Around 10 minutes before you take the wings out of the fridge, preheat the oven to 200 C / Gas 6. Transfer the wings to a rack leaving at least 1cm underneath to allow airflow. Cook for 40 to 45 minutes, or until crispy on the outside yet moist and white throughout the centre.
    3. Meanwhile, in a saucepan bring your pomegranate juice to a simmer and stir in your ginger, garlic, balsamic vinegar, honey and salt and pepper. Keep on low-medium heat and stir frequently until you're able to coat the back of a spoon, around 20 to 25 minutes. Be careful not to overcook as it will become too sticky and give a slight burnt/sugary twang.
    4. Coat the wings with the pomegranate sauce and sprinkle with sesame seeds, jalapeno and pomegranate seeds.

    See it on my blog

    dontgobaconmyheart.co.uk

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