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Sticky Red Wings

Makes 4 main-dish or 8 appetizer servings

 3 pounds chicken wings
 1/2 teaspoon salad oil
 2 teaspoons minced garlic
 3 tablespoons minced fresh jalapeño chilies
 1 cup pomegranate juice
 1 cup cranberry juice blend
 1/3 cup sugar
 2 tablespoons cider vinegar
 3 tablespoons pomegranate seeds
Step 1

Rinse wings, drain, and cut apart at joints; reserve tips for other uses. Place remaining chicken in a single layer in a 10- by 15-inch nonstick pan.

Step 2

Bake in a 400° oven until brown and crisp, about 1 hour, turning pieces occasionally with a wide spatula.

Step 3

Meanwhile, in a 10- to 12-inch nonstick frying pan over high heat, stir oil, garlic, and chilies until vegetables are limp, 2 to 3 minutes. Add pomegranate juice, cranberry juice, sugar, and vinegar. Bring to a boil, stirring until sugar dissolves. Boil until reduced to 2/3 cup, about 15 minutes.

Step 4

Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces with spatula. Bake until sauce thickens and sticks to wings, about 12 minutes, turning pieces often to prevent scorching.

Step 5

Place wings on a platter. Sprinkle with pomegranate seeds. Add salt to taste. Serve hot.

Step 6

Nutritional analysis per main-dish serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 465Calories from Fat 43
% Daily Value *
Total Fat 22g34%

Saturated Fat 5.9g30%
Cholesterol 91mg31%
Sodium 93mg4%
Total Carbohydrate 38g13%

Dietary Fiber 0.2g1%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.