What if I told y’all the best sauce for chicken wings isn’t garlic parmesan, BBQ, or buffalo, but a fruit? Yeah, boos, we’re making pomegranate honey wings! The pomegranate mixed with honey makes a sticky glaze that clings to every wing. I love putting these out next to other wings on game day… Or really any day I can come up with an excuse to make ’em.
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PRO TIP: Use 100% pomegranate juice so that glaze comes through bold. Ain’t nobody got time for watered-down wings!
Pomegranate Honey Wing Recipe
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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.
Notes
- Fridge: Let the wings cool to room temp, then pop them in an airtight container. They will keep in the fridge for 3-4 days.
- Freezer: Once cooled, spread the wings on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They will last up to 3 months, and you can pull out just what you need without them sticking together.
- Reheating: Warm the wings in the oven at 350°F for 10-15 minutes until heated through and the skin crisps back up.
Nutrition
Recipe Tips
- Reduce your sauce right. Let it bubble down until it’s thick enough to coat a spoon before brushing it on.
- Season well. Salt, pepper, and spices should hit every wing y’all, front and back.
- Don’t overcrowd. Give the wings some breathing room so they bake up crispy instead of steaming.
- Flip halfway. Turn your honey chicken wings once while baking so both sides cook evenly.
- Keep an eye out during that final bake. Sugar can burn quick, boos!
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- Game Day Favorites: Pair these pomegranate chicken wings with nachos, pepperoni pizza, and bacon-wrapped smokies.
- Dips and Sauces: Set out ranch, blue cheese, or my million-dollar dip to scoop up with the wings.
- Comfort Foods: Balance your baked honey chicken wings with brisket mac and cheese, grape jelly meatballs, or some loaded baked potato salad.
- Snack Attack: Keep it fun with elote corndogs, mozzarella sticks, and caramel popcorn!
Recipe Help
Yes boo, thaw them all the way first. Frozen wings hold a lot of extra water, and that will mess with the bake. So pat them dry!
Grab a meat thermometer. 165°F is the magic number. The skin should be golden and the juices clear.
Let it simmer a little longer over low heat, stirring so it doesn’t burn. You’ll know it’s ready when it coats the back of a spoon.
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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!!