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!


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