How to make Pomegranate Chicken Wings

Separate the chicken wings into two pieces by locating the joint and slicing between them with a sharp knife.

Add the separated wings to a mixing bowl.

Cut off the top and bottom of the onion, peel it, chop it into big chunks, and add it to a blender.

Juice the lemons and limes, adding about 80 milliliters of the juice to the blender.

Rough chop the washed coriander (or parsley) and add it to the blender.

Peel three large cloves of garlic and add them to the blender.

Add dried chili flakes and season the marinade with kosher salt and black pepper.

Add pomegranate molasses and olive oil to the blender.

Blend the mixture until it becomes a semi-liquid marinade.

Combine the wings and the marinade in a mixing bowl and mix thoroughly to coat all wings.

Cover the bowl with plastic wrap and marinate in the fridge for a minimum of two hours.

Preheat the oven to 180 degrees Celsius and line an oven tray with foil.

Remove the wings from the marinade and evenly space them on the tray.

Bake the wings in the oven for 25 minutes.

Prepare the pomegranate glaze by combining the juice of another lemon, 1 tablespoon of pomegranate molasses, kosher salt, and pepper in a small mixing bowl until slightly syrupy.

After 25 minutes, remove the wings from the oven and brush them with the prepared glaze, dipping in the glaze between each wing.

Return the glazed wings to the oven for an additional 10 minutes to set the glaze.

Once out of the oven, plate the wings on a platter, garnish with chopped coriander, and drizzle with more pomegranate molasses.

Equipment Needed

Spice Level:

Allergens