Sticky Pomegranate Chicken Wings

July 9, 2011 at 9:12 am Leave a comment

Since the last two posts have been on the “heavy” side, this next edition is the first of MANY recipes. I absolutely love to cook – one of the main reasons I started this was several friends saying I should share my cooking photos on a blog –  so mark this as a place you can check when you are not sure what the heck to do with another batch of beets.

Also, since the last post was mostly about meats I don’t eat, here’s a little treat for all the chicken lovers in the crowd. This one comes to us from Edible Twin Cities, a local edition of the Edible Communities magazines.

Sticky Pomegranate Chicken Wings

8 appetizer servings, or 4 main-dish servings

1⁄3 cup pomegranate molasses
1⁄4 cup soy sauce, preferably Japanese (such as Kikkoman’s)
3 tablespoons vegetable oil
3 tablespoons honey
1 tablespoon Dijon mustard
1⁄2 teaspoon finely minced garlic
2 to 3 pounds chicken wings/drumettes, excess skin trimmed

In a small saucepan, combine all ingredients except chicken wings. Heat just to boiling over medium heat, stirring occasionally. Remove from heat and set aside until completely cool. Place wings in large non-aluminum baking dish. Add half of the pomegranate mixture, turning wings to coat. Cover dish and refrigerate for 3 to 5 hours, turning wings occasionally; refrigerate remaining marinade separately. When you’re ready to cook, heat the oven to 375°F. Transfer wings to large, oiled broiler rack; the wings should not be crowded or they won’t cook properly. Discard marinade. Bake wings until tender and cooked through, 30 to 40 minutes, turning and brushing with reserved pomegranate mixture about every 5 minutes. For browner, crispier wings, turn on broiler at the end of cooking time, and broil the wings for 5 to 10 minutes, turning and brushing with pomegranate mixture once or twice. Serve hot, with plenty of napkins; they’re really sticky!

MY NOTES: I tried this once a while back using wings, as suggested. It was too much of a mess. So now, I use the sauce as a marinade for cut up chicken breast and cook it in a pan, not the oven. For a no-meat alternative, this is also excellent for veg stir fry. Whatever your preference, its delicious.


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