Pomegranate Glazed Chicken Wings (Print Version)

Chicken wings baked with a sweet-tangy pomegranate coating, garnished with herbs and seeds for extra flavor.

# Components:

→ Chicken

01 - 2.5 lbs chicken wings, separated at joints, tips discarded

→ Marinade & Glaze

02 - ½ cup pomegranate molasses
03 - 2 tbsp honey
04 - 2 tbsp soy sauce
05 - 2 tbsp olive oil
06 - 2 garlic cloves, minced
07 - 1 tsp ground cumin
08 - ½ tsp ground coriander
09 - ½ tsp smoked paprika
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 1 tbsp fresh lemon juice

→ Garnish

13 - 3 tbsp pomegranate seeds
14 - 2 tbsp fresh cilantro or parsley, chopped
15 - 1 tsp toasted sesame seeds (optional)

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and position a wire rack on top.
02 - In a large mixing bowl, vigorously whisk together the pomegranate molasses, honey, soy sauce, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, black pepper, and fresh lemon juice.
03 - Introduce the chicken wings to the mixing bowl and toss them thoroughly until evenly coated. Reserve 2 tablespoons of the marinade for the final glaze.
04 - Arrange the marinated wings in a single layer on the prepared wire rack. Bake for 35–40 minutes, ensuring to flip them halfway through, until they achieve a golden-brown color and are fully cooked.
05 - During the final 5 minutes of baking, generously brush the wings with the reserved marinade to impart a glossy finish.
06 - Remove the wings from the oven and allow them to rest for 2 minutes. Carefully transfer the glazed wings to a serving platter.
07 - Adorn the wings with pomegranate seeds, chopped fresh herbs, and toasted sesame seeds if using. Serve immediately while hot.

# Expert Advice:

01 -
  • Quick prep with simple steps for busy cooks
  • Bakes in under an hour for fast results
  • Bursting with bold pomegranate sweet and tart flavor
  • Works equally well as party finger food or family-style main
  • Kids and adults both rave about the sticky glaze every time
02 -
  • Naturally dairy free and easily made gluten free with tamari
  • High in protein with big flavor for fewer calories than fried wings
  • Pomegranate molasses is a pantry powerhouse in salad dressings and marinades
03 -
  • Pat wings very dry with paper towels before marinating for the crispiest texture out of the oven.
  • Reserve a little extra glaze for last minute brushing if you want extra shine on your platter.
  • Never crowd the wings on the baking rack so every side develops color and crunch.
  • I learned with this recipe that those little finishing touches like fresh pomegranate seeds and green herbs turn something simple into an absolute showstopper.

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