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Pomegranate Chicken Wings


  • 2 pounds chicken wings

  • 1 tablespoon baking powder

  • 1/4 teaspoon paprika

  • 1/4 teaspoon ginger powder

  • 1/4 teaspoon cumin

  • Salt & pepper to taste

  • For the glaze: 1/2 cup pomegranate juice 2 tablespoons honey 1 tablespoon ketchup salt & pepper to taste


  1. Preheat oven to 250F. Thoroughly pat dry the wings using paper towel. Add the wings to a large bowl and coat with baking powder, spices, salt and pepper.

  2. Line a baking tray with foil and a lightly greased baking rack. Arrange the wings in a single layer. Bake for about 25 minutes.

  3. Meanwhile, make the glaze: add all sauce ingredients into a saucepan on medium-high heat. Cook and stir occasionally until the sauce has reduced and thickened. Taste for salt and pepper.

  4. After the wings have baked for 25 minutes, increase oven temperature to 425F, and bake for another 35-40 minutes, turning the tray halfway. Remove from oven once golden brown and crispy.

  5. Transfer the wings and glaze to a bowl and toss until well coated.

Pomegranate Chicken Wings




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- If you're into sticky icky wings like me you're going to love my pomegranate chicken wings They're oven baked and then tossed in a pomegranate glaze. Finger-licking good stuff. Alright, lets get to the wings. I cut these wings up myself because it's cheaper you could totally just use that money for something else you care about like jewelry or cheese like me. So just, pat them dry on all sides that's going to help them get really crispy in the oven. I've got the oven preheated to 250 and I'm going to toss these into a bowl with some spices and, because we're not frying these we still want them to get crispy in the oven so I gotta great idea for that. You like that? Baking powder in a light bulb because, why not? The hypothesis behind this is that the baking powder will help extract more moisture from the surface of the skin making it super crispy and a low cooking temperature will help render out that fat. All good things around. Now, in goes the spices Ginger powder smoked paprika cumin and don't forget that salt and pepper. Now, just give everything a good toss to make sure every wing is coated I've got a baking sheet here lined with parchment paper and a baking rack why? Elevation, circulation, good vibration- I don't know, just throw them on there. Just place everything down on a single layer. And this goes into the oven for about 25-30 minutes meanwhile, let's get saucy. Cause we're gunna make sauce. You have two options here, you can crack open a pomegranate and juice all those seeds yourselves or if you ain't got time for that, like me just use pomegranate juice, make sure it's 100% juice and all you have to do is add that to a pan. Then, some honey this is great to kind of balance out the tartness in the pomegranate juice. And a little squirt of ketchup you're probably judging me so hard right now but you know what? Ketchup. It's underrated. Finally, some salt and pepper. Whisk everything together and just let the sauce reduce and get nice and thick. After 25 minutes, crank up the oven heat to 425 and let them sit there for another 35 - 40 minutes and make sure you turn that tray half way around through baking. Look at that. Beautiful, crispy skin now they're just ready for that pomegranate glaze This is the exciting part You just have to put the wings into a bowl and then you can pour that sauce all over it if it wasn't hot, I would pour it all over myself. But I'm not stupid. Maybe. And there you have it: pomegranate chicken wings. I promise you, you walk into a room with a platter of these, someone's bound to drop their pants for you. Now I'm going to show you guys how I like to eat chicken wings. Check out these two bones here. Just go ahead and wiggle one out, can eat that little meat later. And then, pick the other bone out and, into my mouth. Mmmmm. Oh, yes. Sticky Icky icky Woo woo! See you guys next time. Remember to Just Eat Life.