Pomegranate Glazed Chicken Wings

I can’t tell you how many times I’m at the gym, or in the shower, or driving or shopping or see an ingredient at the market and come up with some random idea I scribble in a notebook or drop in the notepad on my phone. These are one of those ideas that kept coming up. Honestly, walked into these pomegranate glazed chicken wings not having a damn clue how I’d make them. But they worked and we loved them!

If you have about an hour, you can totally make these on a weeknight. Join me in the anti-grilled-chicken-and-broccoli-erryday-club, won’t you? Let’s really crank up the flavor for a weeknights. Let’s have something to look forward to during the week!

Now, I think the key to a baked chicken wing is getting that skin good and crispy. The best trick I’ve got for that, and tbh the rest of the internet, is using baking powder! Yep, pat those suckers dry and then dust them with a tablespoon of baking powder with a bit of salt. You’ll actually hear the chicken start to fizz when you toss them in the BP.

The second trick I’ve got is using a cooling rack on your baking sheet. When you elevate the chicken off the rack, the oven air circulates better and the chicken isn’t sitting in it’s own renderings. This, combined with the baking powder, really allows the skin to dry out. There’s a time and a place for chicken to cook in it’s own juices – crispy chicken wings is definitely not the time for that.

So, you’ll bake the wings in the oven at 425 for 40-50 minutes until nicely browned. Then, you brush them with the pomegranate molasses glaze and cook them for another 10 minutes or until the glaze is sticky and the chicken reaches an internal temp of 165. (If you’re using a thermometer, pick the largest piece of chicken and make sure your thermometer doesn’t hit the bone – it’s hotter than the meat.)

Serve with extra glaze, pomegranate seeds, parsley and lemon wedges!