Pomegranate Glazed Chicken Wings (Print View)

Crispy chicken wings in a vibrant pomegranate molasses glaze, ideal for parties or appetizer platters.

# 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.

# Expert Advice:

01 -
  • Easy to prep ahead and bake fresh when guests arrive
  • Sticky glaze with a perfect balance of sweet and tart
  • No deep frying needed means less mess and healthier results
  • The bright pomegranate seeds and herbs turn ordinary wings into a festive platter
02 -
  • Packed with protein and lighter than fried wings thanks to baking
  • The sticky glaze helps the garnishes cling for extra bursts of flavor
  • Delicious both fresh and as leftovers
03 -
  • Always pat wings dry for extra crispy skin.
  • Do not skip reducing the glaze on the stove or it will slide right off the wings.
  • For parties, garnish right before serving to keep the colors lively and prevent sogginess.
  • A wire rack is key so the heat can crisp the wings all over.

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