# Components:
→ Chicken
01 - 1.5 lbs chicken wings, separated at joints, tips removed
→ Marinade & Glaze
02 - 1/2 cup pomegranate molasses
03 - 2 tablespoons honey
04 - 2 tablespoons soy sauce
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon salt
→ Garnish
11 - 1/4 cup pomegranate seeds
12 - 2 tablespoons fresh cilantro or parsley, chopped
13 - 1 teaspoon toasted sesame seeds (optional)
# Preparation Steps:
01 - Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
02 - Thoroughly pat the chicken wings dry using paper towels. Place them in a large mixing bowl.
03 - In a separate bowl, vigorously whisk together the pomegranate molasses, honey, soy sauce, olive oil, minced garlic, ground cumin, smoked paprika, black pepper, and salt.
04 - Pour half of the prepared marinade over the chicken wings. Toss them gently to ensure an even coating. Reserve the remaining half of the marinade for the glaze.
05 - Arrange the marinated wings in a single layer on the prepared wire rack. Bake for 30 minutes, turning the wings halfway through the baking period.
06 - While the wings are baking, combine the reserved marinade in a small saucepan. Heat over medium heat. Allow it to simmer for 5–7 minutes, stirring frequently, until it has thickened slightly. Remove from heat and set aside.
07 - After the initial 30 minutes of baking, generously brush the wings with the thickened glaze. Return the wings to the oven and continue baking for an additional 8–10 minutes, or until they are caramelized and sticky.
08 - Remove the wings from the oven and allow them to rest for 2 minutes. Carefully transfer them to a serving platter. Sprinkle with fresh pomegranate seeds, chopped cilantro or parsley, and toasted sesame seeds, if using.
