How To Make Zaatar-Scotch Bonnet Pomegranate Wings| Caribbean Fusion Food| Delicious & Flavourful 🍗

zaatar spice blend

🥗Healthier: homemade zaatar

💰Cheaper: mixed dried herbs

Homemade zaatar can be tailored for flavor and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while being versatile.

chicken wings

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs and drumsticks are often less expensive and still flavorful.

Wash the chicken wings and marinate them with olive oil and lemon juice (2 tablespoons each).

Add 2 tablespoons of zatar, 1 tablespoon of chopped garlic, 1 teaspoon of lemon zest, thyme, all-purpose seasoning, salt, and black pepper to the wings.

Rub all the ingredients into the wings and set aside to marinate for about 30 minutes to 1 hour, preferably overnight.

Preheat the oven to 220°C (428°F).

Place the marinated chicken wings on a lined baking sheet.

Cook the wings in the oven for about 35 to 40 minutes or until fully cooked, flipping them halfway through the cooking process.

While the wings are cooking, prepare the glaze by sautéing 3/4 of a scotch bonnet pepper (seeds removed) and chopped garlic in a pan over medium heat for 1 to 2 minutes.

Add 1 tablespoon of honey and 3 tablespoons of pomegranate molasses to the pan and stir.

Add 1 tablespoon of dark soy sauce to the mixture and let it bubble for 2 to 3 minutes.

Remove the wings from the oven and brush them with the glaze, then return them to the oven under the grill for about 5 minutes until golden.

After 5 minutes, remove the wings again and brush them with more glaze before plating.

Drizzle olive oil over the plated wings and sprinkle with additional zatar, mint, parsley, pomegranate seeds, and more scotch bonnet for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens