Chicken wings are among my favourite appetisers or party food. They can be made in so many different ways and they always taste delicious. I love mine baked, but because I coat them in a little bit of flour and bake them for a long time, the skin becomes as crunchy as if they were fried, sans the calories (and oil splatters!). I had some left over pomegranate juice in the fridge, so I took out a few more ingredients from the pantry and came up with a finger licking sticky sauce that goes amazingly well with chicken wings. This recipe is Asian inspired because the sauce also uses sweet chilli sauce, Kecap Manis (the sweet, almost caramelized, Indonesian soy sauce), lime and freshly grated ginger. It is sweet, sour, spicy all at the same time, but above all, it is quite sticky: in one word – yum! Enjoy and keep some tissues handy (though I promise I won’t judge if you prefer to lick your fingers ;-P)!
Pomegranate Chicken Wings
Finger licking delicious: sticky Pomegranate Chicken Wings!
Ingredients
Chicken Wings
- 1.5 kg – 3.3 lbs. chicken wings tips removed and cut at the joint
- 125 gms – 1 cup flour
- ½ tsp chilly powder
- 1 ½ tsp garlic powder
- ¼ tsp pepper
- 2 tsp salt
- Extra virgin olive oil or spray
Sauce
- 360 ml – 1 ½ cup pomegranate juice
- ¾ tsp salt
- ¾ tsp pepper
- ¾ cup sweet chilly sauce
- 1 garlic clove pressed
- 1 ½ tbsp Kecap Manis
- Zest of 1 lime grated
- 2 tbsp lime juice
- 3 tbsp brown sugar
- 1 ½ tsp fresh ginger grated
Garnish
- Pomegrate arils
- Fresh coriander
Instructions
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Put the flour, chilly powder, garlic powder, salt and pepper in a Ziploc bag and shake well to mix all the ingredients.
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Add the chicken wings to the bag and shake well until they are fully coated in the flour mixture. Shake off the excess flour.
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Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.
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Bake in a pre heated oven at 200°C – 400°F for 20-25 minutes. Then turn the chicken wings and bake them on the other side for another 20-25 minutes. This cooking time also depends on the size of the wings you are using.
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While the chicken is baking, combine all the sauce ingredients in a sauce pan and bring to a boil.
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Let it cook for another 3 to 5 minutes stirring constantly until it thickens. Remove the sauce from the fire and keep it aside.
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Once the chicken wings are cooked, dip them in the sauce and coat them well.
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Serve hot with the remaining sauce on the side and garnish with pomegranate arils and fresh coriander leaves.
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Oooh, love the tip of flouring and baking the wings instead of frying, will try that next time. Needless to say, these look delicious.
Forget the serviettes, napkins or tissues. I’m licking my fingers! Gosh these look (and sound) good!