Finger-lickin’ good Pomegranate Honey Wings, a dish that elevates the art of snacking. Coated in an addictive sticky-sweet glaze, each wing is a burst of flavors and textures. The blend of pomegranate’s tartness with the sweetness of honey creates an irresistible glaze that’s slightly spicy and wonderfully complex.
These wings are cooked to perfection, achieving that dreamy balance of crispy on the outside and succulently tender inside. Messy in all the tastiest ways, they’re a guaranteed hit for any occasion, promising a memorable and joyously hands-on eating experience.
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
With this year’s Super Bowl just around the corner, I’m sure there’s a flood of game-day appetizer options flooding your blog feed. Now, I may not be the biggest football fan on the planet but I can appreciate any occasion that calls for wings.
This year, I didn’t want to go the cliche route and give you the standard buffalo wings (even though I love them like anyone else). Every time I serve up a new wing recipe I make it a point to go big or go home. Between the Lemon Pepper Wings and the Mango Jerk Wings, the natural next step seemed to be these Pomegranate Honey Wings. Get ready for somethin’ good!
The Heart & Soul Of Pomegranate Honey Wings
Cuisine Inspiration: American
Cooking Method: Baked
Key Flavor: Sweet and Tangy
Skill Level: Easy
Sweet Spots
- Distinctive Flavor Fusion: The combination of pomegranate and honey offers a unique taste that sets these wings apart.
- Ideal Party Snack: Perfect for gatherings, these wings are sure to be a crowd-pleaser.
- Customizable Heat Level: Adjust the cayenne pepper to tailor the spiciness to your liking.
- Visually Stunning: The rich, reddish glaze makes these wings incredibly appetizing.
- Simple yet Impressive: Easy to prepare but sophisticated enough for special occasions.
Ingredients To Make Pomegranate Honey Wings
- Pomegranate Juice: The star player, bringing a tart and tangy twist that’ll make your chicken sing.
- Honey: Sweet, sticky, and everything nice to balance out that pomegranate pizzazz.
- Brown Sugar: A molasses-kissed sweetener that adds depth and a caramel-like richness.
- Chicken Wings: These bad boys are the canvas for our pomegranate masterpiece – juicy, tender, and ready for flavor.
- Salt and Pepper: The dynamic duo, keeping things seasoned just right.
- Garlic Powder: For that garlicky goodness that whispers savory secrets to your chicken.
- Onion Powder: A pinch of this brings a subtle sharpness and depth, complementing the garlic.
- Cayenne Pepper: A fiery flick for those who like a little spice in their bite.
How To Make Pomegranate Honey Wings
- Preheat oven to 425 degrees.
- Whisk together pomegranate juice, honey and brown sugar in a saucepan over medium heat. Allow the mixture to reduce to 1/2 the original ingredients or until it has thickened.
- Line a baking sheet with parchment paper and evenly season both sides of wings with salt and pepper, garlic powder, onion powder and cayenne pepper.
- Bake for 16-20 minutes or until clear juices run out of the wings then baste or dip each wing in the pomegranate sauce and bake until sticky and golden brown for another 6-10 minutes (watch them carefully). If you want, you can double baste if there is enough sauce left for extra sticky love.
- Garnish with pomegranate seeds, green onions and herbs if desired and serve.
Substitutions & Additions
When it comes to tweaking this recipe, the possibilities are as exciting as they are delicious.
- Substitute honey with maple syrup for a different sweet note.
- Use lime or lemon juice for added zing if preferred.
- Add chopped fresh herbs like cilantro or parsley for a fresh flavor boost.
What to serve with Pomegranate Honey Wings
Pairing these wings with the right side dishes can turn a simple snack into a memorable meal. Each of these sides complements the wings, ensuring a well-rounded dining experience.
- Classic Coleslaw: A refreshing side that balances the wings’ richness.
- Baked Sweet Potato Fries: A healthier, sweet counterpart to the tangy wings.
- Creamy Mac and Cheese: For a hearty, comforting pairing.
- Fresh Vegetable Platter: A light, healthy option to complement the wings.
- Cornbread: A Southern classic that pairs beautifully with the wings’ flavors.
Expert Tips For Making The Best Pomegranate Honey Wings
Here are some tips to give you the best cooking and tasting experience.
- Quality Ingredients Matter: Use fresh, high-quality pomegranate juice for the best flavor.
- Consistent Coating: Ensure each wing is evenly coated with the glaze for a uniform taste.
- Watch the Oven: Keep an eye on the wings during the final minutes of baking to prevent burning.
- Serve Fresh: For optimal taste, serve these wings immediately after cooking.
- Garnish Generously: Add fresh pomegranate seeds and green onions for extra flavor and visual appeal.
- Experiment with Dips: Offer a variety of dipping sauces to complement the wings’ unique flavor.
How To Store & Reheat Chicken Wings
Like any hot dish, you want to let your chicken wings cool to room temperature before storing them. Once cooled, transfer them to an airtight container and place in the fridge.
How long will pomegranate chicken wings last in the fridge? When stored properly leftover chicken wings can be kept in the fridge for up to 3-4 days.
Can I freeze cooked chicken wings? These wings can be frozen to enjoy at a later time. Simply cool them, then place them on a baking sheet in the freezer so that they can become solid before storing them together. After a couple of hours, the wings should be solid and can be placed in a freezer-safe container or bag. Store for up to 3 months. Storing this way allows you to remove only what you need at a time without the chicken becoming a large chunk of meat stuck together.
Reheating pomegranate chicken: When you’re ready for a delicious encore, reheat the chicken in the oven at 350°F for about 10-15 minutes, or until it’s heated through and the skin is crispy again.
FAQs
Using frozen wings is entirely feasible. The key is to allow them to thaw completely before use. This is crucial because frozen wings can release excess moisture, which might affect the baking process and the final texture. Once thawed, pat them dry to ensure they crisp up nicely in the oven. This step helps in achieving the perfect balance of crispy skin and juicy meat.
The safest way to check is by using a meat thermometer. The internal temperature should reach 165°F. Visually, the skin should appear golden brown and crispy, and the juices should run clear when the meat is pierced. Overcooking can dry out the wings, so it’s important to monitor them, especially in the final minutes of cooking.
A runny glaze can be thickened by simmering it over low heat. Stir the mixture to prevent burning. The simmering process allows the liquid to evaporate, concentrating the flavors and thickening the consistency. This might take a bit of time, so patience is key. The glaze should coat the back of a spoon when it’s ready.
More of GBCs Chicken Wing Recipes
- The BEST Buffalo Wings (BETTER Than Hooters Wings)
- Smothered Turkey Wings Recipe
- Baked Turkey Wings
- Lemon Pepper Wings
- Honey BBQ Wings
- Honey Garlic Jerk Chicken Wings (Air Fried & Gluten Free)
- Mango Jerk Wings
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Pomegranate Honey Wings
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1/2 cup pomegranate juice
- 1/4 cup honey
- 3 tablespoons brown sugar
- 2 pounds chicken wings disjointed
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Optional: Pomegranate seeds, green onions and herbs for garnish
Instructions
- Preheat oven to 425 degrees.
- Whisk together pomegranate juice, honey and brown sugar in a saucepan over medium heat. Allow the mixture to reduce to 1/2 the original ingredients or until it has thickened.
- Line a baking sheet with parchment paper and evenly season both sides of wings with salt and pepper, garlic powder, onion powder and cayenne pepper.
- Bake for 16-20 minutes or until clear juices run out of the wings then baste or dip each wing in the pomegranate sauce and bake until sticky and golden brown for another 6-10 minutes (watch them carefully). If you want, you can double baste if there is enough sauce left for extra sticky love.
- Garnish with pomegranate seeds, green onions and herbs if desired and serve.
pinterest 
facebook 
twitter 
email
Congrats, you go girl! Totally swooning at these wings, how did you know they were a favorite of mine?! 😉
Yahoo! Food Blogger of the Week!! Congrats! That’s so exciting! I can never get enough wing recipes and these look superb!
Thanks so much Tina!
Congrats on being the Yahoo blogger of the week! You are so awesome and totally deserve it!! I love these wings – What a fun change from the traditional buffalo wings. I could eat this entire plate!!
Thank you so much my dear!!!
Jocelyn I can’t get over these wings. They sound AMAZING! And congrats on your feature – that’s awesome!!