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3 pounds chicken wings
Rinse wings, drain and cut apart at the joints. Salt to taste. Place in a single layer in a 10"x15" nonstick pan.
Bake in a 400°F oven until brown and crisp, about 45 minutes, turning pieces occasionally.
In a medium nonstick frypan, over high heat, stir oil, garlic and chiles for 2 to 3 minutes. Add pomegranate juice, cranberry juice, sugar, and vinegar. Stir until sugar dissolves, bring to boil. Boil until reduced to 2/3 cup, about 15 minutes.
Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces.
Bake until sauce thickens and sticks to wings, about 12 minutes, turning often.
Garnish with pomegranate seeds.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/2 teaspoon salad oil
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeno peppers
1 cup pomegranate juice
1 cup cranberry juice
1/3 cup sugar
2 tablespoons cider vinegar
3 tablespoons pomegranate seeds
These are delicious and quite spicy. Make sure you use a nonstick pan when baking these, otherwise you'll have a sticky mess.