Pomegranate Chicken WingsWe give you an in-house secret recipe that is oh-so-delicious.
Cook Time: 20 minutes + 50 minutes bake time
Difficulty: Medium
Serves: 8-10 peopleTagged in: Appetizers, Baking & Roasting, Chicken, Cuisine, Main Ingredient, Middle Eastern, Others, Recipes, Type of Dish
INGREDIENTS
24 chicken wings
1 tsp fresh rosemary sprig, chopped
½ tbsp lemon zest
3 cloves garlic, grated
½ tsp paprika
Salt & pepper to taste
For pomegranate glaze
1¼ cup pomegranate molasses
2 tsp sesame oil
2 cloves garlic, grated
½ tbsp lemon zest
4 tbsp green onions, sliced
Salt to taste
METHOD
For pomegranate sauce
- Warm up sesame oil in a saucepan.
- Add garlic and cook for a minute.
- Add lemon zest and pomegranate molasses and stir gently on low heat. Adjust salt if needed. Keep it aside
For the chicken
- Wash and pat dry all the chicken wings and place in a bowl. Cooling it in the refrigerator for a few minutes will help dry it out.
- In a large bowl, mix together rosemary, lemon zest, garlic, paprika , salt and pepper. Rub this spice mix on each chicken wing generously and let it sit in the same bowl for an hour to marinate.
- Preheat the oven to 180 degrees C. Line a baking sheet with foil and place a wire rack over it. Grease the wire rack lightly with vegetable oil.
- Place each chicken wing on the wire rack and bake in the oven for 45 minutes. Flip the wings halfway through cooking to let it cook evenly.
- Toss the hot, baked chicken wings in this sauce and sprinkle green onions just before serving.
