Lebanese Pomegranate Chicken Wings
Chicken wings are a universal favourite, but have you ever tried them with a Lebanese twist? These Lebanese Pomegranate Chicken Wings are packed with Middle Eastern flavours, balancing the warmth of aromatic spices with the sweet, tangy richness of pomegranate molasses.
Ingredients
For The Wings
- 1 kg chicken wings
- 2 tbsp olive oil extra virgin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1 tsp paprika ground, smoked
- ½ tsp cinnamon ground
- ½ tsp garlic powder
For The Pomegranate Glaze
- 60 ml pomegranate molasses
- 30 ml honey or maple syrup
- 15 ml lemon juice
- 1 tsp ginger grated
- 1 clove garlic minced
- 1 tbsp butter
For The Garnish
- 60 ml pomegranate seeds
- 2 tbsp parsley fresh, chopped. (or coriander)
Instructions
Marinate And Roast The Wings
- Start by tossing the chicken wings in olive oil, salt, black pepper, cumin, coriander, paprika, cinnamon, and garlic powder. Let them marinate for at least 30 minutes (or overnight for deeper flavour).
- Preheat your oven to 200°C (400°F). Arrange the wings in a single layer on a baking sheet lined with parchment paper. Roast for 35-40 minutes, flipping halfway through, until golden and crispy.
Prepare The Pomegranate Glaze
- In a small saucepan, combine pomegranate molasses, honey, lemon juice, grated ginger, and minced garlic. Simmer over low heat for 3-4 minutes until slightly thickened. Stir in butter for a silky finish.
Glaze And Finish
- Toss the roasted wings in the pomegranate glaze and return them to the oven for another 5-7 minutes, allowing the glaze to caramelise.
- Sprinkle with pomegranate seeds, fresh herbs, and sesame seeds. Serve immediately with homemade pita bread and a cooling garlic yogurt dip.
