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Baked Chicken Wings with Pomegranate Glaze

Baked Chicken Wings with Pomegranate Glaze

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Ingredients
  

Wings:

  • 2 lbs chicken wings
  • 2 tablespoons cornstarch
  • Salt and pepper

Pomegranate Glaze:

  • 2 cups 100% (no sugar added) pomegranate juice
  • ¾ cups honey
  • ⅛ -1/2 cup hot sauce (depending on how hot you like it)
  • 2 tablespoons soy sauce
  • 1 garlic clove, minced
  • ½ teaspoon onion powder

Dipping Sauce:

  • 5.3 oz plain Greek yogurt
  • 2 oz goat cheese (more if you're a goat cheese fan)
  • 1½ tablespoon honey
  • 2 tablespoon mayo (optional)
  • 1 garlic clove, minced
  • ¼ cup chopped parsley
  • Pinch of red pepper flakes
  • Salt and pepper to taste

Garnish (optional):

  • Sesame seeds
  • Pomegranate seeds
  • Jalapeño slices
  • Green onion
  • Chopped parsley
  • Carrots
  • Celery
  • Lime

Instructions
 

Dipping Sauce:

  • Combine all the dipping sauce ingredients into a bowl. Cover with plastic wrap and refrigerate until needed.

Pomegranate Glaze:

  • Whisk all the ingredients into a small sauce pot until well combined. Turn the heat on your stove to high, and bring the glaze to a boil. Once the mixture is boiling, whisk for a coupe of minutes, then turn the heat to low, and simmer for 20-30 minutes or until the glaze is at your desired thickness. I like mine the thickness of a BBQ sauce. Keep warm on low until the wings are cooked.

Wings:

  • Preheat oven to 475
  • In a large bowl combine the wings, cornstarch, and a large pinch of salt and pepper. Toss the wings until well combined and until the wings have a thin coating of cornstarch on them (add more if needed).
  • Place a baking rack on a cookie sheet, covered with tin foil. Spray the rack generously with cooking spray. Place the chicken wings on the rack, making sure they are close to each other, but not touching. Give the ones another sprinkle of salt and pepper (optional). Spritz the chicken wings lightly with cooking spray.
  • Put the chicken wings in the oven, and immediately turn down the heat to 450. Roast for 30 minutes. Turn down the oven, once again, to 400, and continue to roast the chicken until they are no longer pink in the middle, approx another 20-25 minutes.
  • Once the chicken is fully cooked, take them out of the oven. With a pair of tongs, take the wings off the rack, and add them to the glaze. Toss the wings until they are fully coated with the pomegranate glaze.
  • Place the wings on a serving plate, top with sesame seeds, and whatever garnish you like, along with the honey goat cheese dipping sauce.

Notes

The longer you boil the glaze, and the longer you let it simmer, the thicker it will become. I like mine to be a BBQ sauce consistency.
Make sure you preheat your oven to 475 degrees. Once you put the wings in the oven, turn the heat down to 450. The initial blast of heat will help crisp up the chicken skin to simulate a "fried" chicken wing taste.
I cooked my chicken wings for the full time listed on the recipe (the 30 minutes at first, then the full 25 minutes after I turned down the heat for a second time). My wings were excellent, but a bit too dry for my taste (my wings were smaller too). After you roast your wings at 450 for 30 minutes, and you turn down the heat to 400, check the chicken every 10 minutes or so, to check for doneness, so you don't overcook your wings.