Pomegranate Glazed Fall Chicken Wings

In a large mixing bowl, combine chicken wings, grated garlic, grated ginger, salt, ground black pepper, and vegetable oil. Refrigerate for 30 minutes, or up to 8 hours.

While the chicken is marinating, prepare the pistachio dukkah. In a medium mixing bowl, add roughly chopped pistachios, cumin seeds, paprika, sesame seeds, black pepper, and salt. Stir to combine and set aside.

Next make the dipping sauce. In a small mixing bowl, add yogurt, sour cream, minced garlic clove, lemon juice, and salt. Stir to combine and refrigerate until ready to use.

Prepare the pomegranate glaze. In a medium mixing bowl, add melted butter and pomegranate molasses. Stir vigorously until the syrup and butter become a smooth, glossy sauce, about 3 minutes. If the sauce separates at any time, stir vigorously again until it emulsifies. Set aside until ready to use.

Preheat the Instant 6-in-1 Indoor Grill to Level 5 set to 25 minutes. Add the marinated chicken wings to the hot grill, careful not to overcrowd the grates. Grill the wings in batches as necessary. Close the grill top and cook for 20 minutes, flipping the wings over after 10 minutes.

After 20 minutes, brush each chicken wing with the pomegranate glaze. Cover and cook for another 2 minutes, or until darker in color and caramelized. For extra stick wings, repeat this process one more time.

While the wings are cooking, toss the parsnip fries with the salt and vegetable oil in a medium mixing bowl. Set aside until the chicken wings are finished.

Once the chicken wings are done, preheat the Instant 6-in-1 Indoor Grill to Level 5 for 10 minutes. Add the seasoned parsnip fries and grill for 10 minutes, flipping halfway.

To serve, sprinkle pistachio dukkah on pomegranate glazed chicken wings and top with chopped scallions. Plate alongside parsnip fries and the garlicky dipping sauce.

Equipment Needed

Spice Level:

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