Save These pomegranate glazed chicken wings deliver sticky sweet tang with a Middle Eastern flair using only a handful of easy-to-find ingredients. Juicy wings get roasted to golden perfection, then finished with a glossy pomegranate glaze that always gets all the compliments. For weeknight dinners or party appetizers, this is the wing recipe I always reach for when I want something a little showier than plain buffalo.
I made these for a holiday potluck years ago expecting leftovers but the tray was empty before dinner even started. Now when I bring them, people ask for the recipe before reaching for a plate.
Ingredients
- Chicken wings: separated at the joints give you tender meat that soaks up all the flavor and crisps beautifully. Look for fresh meaty wings or frozen sections without added water for best texture
- Pomegranate molasses: brings deep fruity tangy sweetness. Try to source a pure bottle from a Middle Eastern grocery for the real deal
- Honey: boosts the glaze’s shine and adds a gentle floral sweetness
- Soy sauce: balances with saltiness and a hit of umami. Opt for low-sodium for less salt
- Olive oil: creates richness coats the chicken and prevents sticking. Go for a robust extra virgin oil
- Garlic: adds pungency and warmth. Freshly minced garlic works best for bold flavor
- Ground cumin: supports the deep earthiness and rounds out the Middle Eastern taste
- Ground coriander: brings citrusy brightness and pairs well with the pomegranate
- Smoked paprika: lifts the glaze with a little warmth and a touch of smokiness
- Salt: seasons the meat thoroughly. Taste your glaze before brushing on for preference
- Black pepper: provides just the right background kick
- Fresh lemon juice: sharpens all the flavors and keeps the glaze balanced
- Pomegranate seeds: add crisp juicy texture and a jewel-like garnish. Choose deep red seeds that feel plump and glossy
- Fresh cilantro or parsley: brighten everything up at the finish. Go for leaves with no wilting
- Toasted sesame seeds: bring nutty crunch as an optional topping
Instructions
- Preheat the Oven:
- Set your oven to a hot temperature of 220 Celsius this high heat is essential for crisping the wings without deep frying
- Mix the Marinade and Glaze:
- In a large mixing bowl whisk the pomegranate molasses honey soy sauce olive oil minced garlic cumin coriander paprika salt pepper and lemon juice until completely smooth. Make sure there are no pockets of unmixed honey or spices left at the bottom
- Coat the Chicken:
- Add the separated chicken wings to your bowl and use your hands or tongs to toss every piece until fully coated with marinade. It is important to set aside two tablespoons of this mixture before adding the wings for glazing later so do not forget
- Arrange and Bake:
- Line a baking sheet with parchment or foil and set a wire rack on top so air can circulate underneath the wings. Lay out each wing in a single layer leaving space between pieces for even browning. Slide the tray onto the middle oven rack
- Flip Halfway:
- Set your timer for half the total baking time about twenty minutes then use tongs to flip each wing. This step gets both sides golden and helps the skin turn crackly instead of soggy
- Glaze for Shine:
- With about five minutes left in the cooking time use a basting brush to sweep the reserved marinade over the wing tops. Return the tray to the oven for the final few minutes so the glaze can set and develop a glossy sticky lacquer
- Rest and Serve:
- Once wings are cooked through and deeply golden let them sit on the tray for two minutes to keep juices inside then move them to a serving plate
- Garnish:
- Scatter pomegranate seeds over the hot wings then sprinkle with chopped herbs and toasted sesame seeds if using. Serve right away for the very best flavor and texture
Save Nothing beats the pop and crunch of fresh pomegranate seeds on top of these wings. My kids love helping sprinkle them on just before serving and it makes the whole dish feel festive every single time.
Storage Tips
Store leftover wings in an airtight container and refrigerate for up to three days. For best results reheat on a baking tray at high heat to restore the crispiness rather than microwaving which softens the skin. Leftovers taste wonderful cold or at room temperature for quick lunches.
Ingredient Substitutions
If you cannot find pomegranate molasses you can reduce pure pomegranate juice with a little sugar on the stovetop until thick and syrupy. Maple syrup can swap for honey in a pinch. Fresh mint makes a refreshing substitute for cilantro if you prefer a different herbal note. For gluten sensitive guests use gluten free soy sauce or tamari.
Serving Suggestions
These wings are brilliant with rice or barley pilaf as a colorful main. For appetizer platters serve with a bowl of cooling yogurt sauce and extra pomegranate seeds. They are a crowd favorite for game days picnics or as part of a mezze spread with hummus and olives.
Cultural Context
Pomegranate molasses has ancient roots in Middle Eastern kitchens valued for its concentrated tangy flavor. Glazing meats and vegetables with fruit syrups is a time honored way to add both sweetness and complexity to savory dishes in this region.
Seasonal Adaptations
For summer grilling cook the wings over indirect heat on the barbecue then finish with glaze over direct flame In winter pomegranate seeds are freshest and more affordable making this a seasonal party standout Experiment with warming spices like cinnamon or allspice for a cozy fall spin
Additional Tips
Allow chicken wings to marinate for at least thirty minutes for deeper flavor Lining your tray means less clean up and protects from glaze sticking Always check chicken for doneness at the thickest part to avoid undercooked pieces
Success Stories
Friends who claim not to like sweet meat dishes always end up asking for seconds because the pomegranate glaze is so well balanced. Even on the busiest weeknight this dish feels like a little celebration and it is now a tradition to make them for New Year’s every year.
Freezer Meal Conversion
To make ahead marinate the wings then lay them out on a tray to freeze individually. Once frozen move them to a ziplock bag. Bake directly from frozen adding extra time until completely done. The glaze can also be prepared in advance and kept refrigerated for up to one week.
Save These pomegranate glazed chicken wings are a showstopper for any occasion. They offer a delightful balance of sweet and tangy flavors with a satisfyingly crispy texture.
Recipe FAQ
- → How do you achieve a glossy glaze on the wings?
Brush wings with reserved marinade during the final minutes of baking for a shiny, caramelized coating.
- → Can you substitute pomegranate molasses?
Use a mix of thick pomegranate juice and a little extra honey if pomegranate molasses isn’t available.
- → What sides pair well with these wings?
Serve with flatbreads, fresh salads, or a yogurt dip for a balanced meal.
- → How can the wings be made crispier?
Pat wings completely dry before marinating and bake on a wire rack for maximum crispiness.
- → Is this dish suitable for a dairy-free diet?
Yes, it’s naturally dairy-free. Double-check labeled ingredients to confirm suitability.
- → Can these wings be grilled instead of baked?
Yes, grill over medium heat, turning often and basting with glaze for similar results.