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Middle Eastern Spiced Wings with Pomegranate Molasses
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Middle Eastern Spiced Wings with Pomegranate Molasses

  • Servings: 3
  • Prep Time: 10 MINS
  • Cook Time: 60 MINS

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Directions

Step one
Start the molasses first; in a medium sized saucepan over medium high heat combine juice, sugar and lemon juice. Stir until sugar dissolves. Bring to a boil; reduce heat to maintain a simmer. Continue to simmer and stir occasionally until it has reduced to about 1 1/4 cups and the sauce has the consistency of syrup, about 1 hour. Pour into a jar and let cool.
Step two
While the molasses is reducing, preheat oven to 400°.
Step three
Combine dry ingredients in a small bowl with a whisk.
Step four
In a large bowl, toss wings with oil to evenly coat. Continue to toss the wings while you sprinkle the spice mixture over wings, evenly coated and use all the spice mixture.
Step five
Set a wire rack inside a large rimmed sheet tray lined with aluminum foil. Spread wings evenly on the rack. Place in oven and bake 30-45 minutes or until internal temperature reaches 165° checked with an instant read thermometer.
Step six
Remove wings from oven and place in a large bowl. Add just enough pomegranate molasses to evenly coat. Don’t use all the molasses, save some to serve with the finished wings.
Step seven
On a clean rack inside the same large rimmed sheet tray just used, spread the sauced wings evenly, bake until sauce is glossy and lightly caramelized, 8-10 minutes.

TIPS

Make molasses ahead of time, is good stored in the refrigerator in a glass jar with lid for up to 6 months. Taste the molasses as it is reducing and sweeten with a little more sugar if needed, careful it’s hot!

Ingredients

2 lb ROXY™ Organic Chicken Party Wings
2 tbsp Olive Oil
1 tsp Salt
1 tsp Ground Coriander
1 tsp Cumin
1 tsp Sweet Smoked Paprika
1/2 tsp Ground Allspice
1/2 tsp Cayenne
1/4 tsp Black Pepper
4 cup Pomegranate Juice
1/2 cup White Sugar
2 tbsp Lemon Juice

Directions

Step one
Start the molasses first; in a medium sized saucepan over medium high heat combine juice, sugar and lemon juice. Stir until sugar dissolves. Bring to a boil; reduce heat to maintain a simmer. Continue to simmer and stir occasionally until it has reduced to about 1 1/4 cups and the sauce has the consistency of syrup, about 1 hour. Pour into a jar and let cool.
Step two
While the molasses is reducing, preheat oven to 400°.
Step three
Combine dry ingredients in a small bowl with a whisk.
Step four
In a large bowl, toss wings with oil to evenly coat. Continue to toss the wings while you sprinkle the spice mixture over wings, evenly coated and use all the spice mixture.
Step five
Set a wire rack inside a large rimmed sheet tray lined with aluminum foil. Spread wings evenly on the rack. Place in oven and bake 30-45 minutes or until internal temperature reaches 165° checked with an instant read thermometer.
Step six
Remove wings from oven and place in a large bowl. Add just enough pomegranate molasses to evenly coat. Don’t use all the molasses, save some to serve with the finished wings.
Step seven
On a clean rack inside the same large rimmed sheet tray just used, spread the sauced wings evenly, bake until sauce is glossy and lightly caramelized, 8-10 minutes.

TIPS

Make molasses ahead of time, is good stored in the refrigerator in a glass jar with lid for up to 6 months. Taste the molasses as it is reducing and sweeten with a little more sugar if needed, careful it’s hot!