Pomegranate Honey Wing Recipe
These pomegranate honey wings are sticky-sweet in the best way! Just bake the wings in the oven and toss them in the sauce.
Servings: 4 servings
Calories: 392kcal
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
How to Store & Reheat Pomegranate Honey Wings
- 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
Calories: 392kcal | Carbohydrates: 31g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 96mg | Potassium: 289mg | Sugar: 30g | Vitamin A: 285IU | Vitamin C: 0.8mg | Calcium: 26mg | Iron: 1.3mg