Since long, sweet, harsh and juicy taste of pomegranate has made it one of the core ingredients in the Mediterranean and Middle East cuisine. Nowadays, the western cooks with good reason constantly use pomegranates, as well. Pomegranate seeds are an excellent garnish; they are used everywhere - from salads to desserts. While the juice, pure or as syrup, adds a highlight to a very simple dish.
Sticky Red Wings
- Juice from 2–3 large Pomegranates, or 1 cup 100% Pomegranate Juice
- 3 pounds chicken wings
- 1/2 teaspoon salad oil
- 2 teaspoons minced garlic
- 3 tablespoons minced fresh jalapeno chilies
- 1 cup cranberry juice
- 1/3 cup sugar
- 2 tablespoons cider vinegar
- Salt to taste
- Garnish (optional)
- 3 tablespoons arils from 1 large Pomegranate
- Rinse wings, drain and cut apart at the joints. Place in a single layer in a 10 x 15 nonstick pan. Bake in a 400°F oven until brown and crisp, about 1 hour, turning pieces occasionally.
- Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 3 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- Prepare fresh pomegranate juice.
- In a medium nonstick frying pan over high heat, stir oil, garlic and chilies for 2-3 minutes.
- Add pomegranate juice, cranberry juice, sugar and vinegar. Stir until sugar dissolves; bring to a 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 arils.