Baked Chicken Wings with Pomegranate Glaze

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October 9, 2018 27 Comments
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Finger lickin’ good oven baked chicken wings covered in a sticky pomegranate glaze made with four simple ingredients: pomegranate juice, orange juice, garlic and a little bit of vinegar. That’s it. Perfect for parties! Paleo, Whole30 and gluten free.

Baked chicken wings with pomegranate glaze in a container with brown paper

Just a warning before we get started: do have some family members or friends to share these baked chicken wings with because otherwise… you might end up eating the whole batch to yourself (oopsy oops!). They are that good!

They are…

  • crispy
  • sweet
  • sticky
  • juicy
  • healthier than most chicken wings
  • addictive
  • so pretty!

A pomegranate glazed chicken wings held by fingers

Let’s see how we make these! Hint: it’s easy!

How to make baked chicken wings with pomegranate glaze – step by step

We start with the glaze first.

In a medium pot, combine pomegranate juice – 100% pomegranate juice only! – (step 1) and orange juice (step 2).

Pomegranate juice and orange juice over a pot - step by step recipe instructions

Grate garlic cloves (I used my beloved Microplane for that) and add to the juice mixture. (step 3).  Season with salt.

Bring to a gentle boil and cook for 30 to 40 minutes, until it has reduced to about 1/2 cup and it coats the back of the spoon as shown in the picture (step 4). 

Garlic grated with a microplane and the back of a spoon coated with pomegranate glaze

While the glaze is reducing, prepare the chicken.

Pat dry the chicken wings (the drier the skin, the crispier!), place them on a baking sheet lined with foil. Bake for 15 minutes and up to 30 minutes (depending on your oven) (step 5)

Brush the wings generously with pomegranate glaze and broil for a minute or so to finish cooking (step 6). 

Top with fresh cilantro leaves and pomegranate arils and…enjoy!

raw chicken wings placed on a baking sheet, then baked with pomegranate wings

The glaze does take a while to reduce, but other than that, it’s a pretty straightforward recipe.

What to serve with chicken wings?

If you’re not planning to serve these as appetizers but want to turn them into a meal instead, you perfectly can. Here are a few healthy side dish ideas that would go well with these chicken wings:

  • A big green salad
  • Quinoa or couscous
  • Baked potatoes
  • Mashed potatoes or cauliflower
  • Oven baked fries (sweet potatoes or potatoes)
  • Grilled veggies (like asparagus or eggplant, if they are in season)

Baked chicken wings glazed with pomegranate glazed, arranged on a baking tray with coriander and pomegranate arils

A few cook’s tips to make these baked chicken wings!

  • If possible, try to make these at the last minute. You can prepare the glaze, keep it warm, and bake the chicken separately, and then assemble and broil when you’re ready to serve. The leftovers will still be good, but not as delicious because the glaze won’t be as sticky and a bit runnier.
  • Before baking the chicken, pat dry the skin with paper towel. Humidity is the enemy of crispness!
  • At first, it may seem like the juice with never thicken. But be patient! It will eventually turn into a beautiful, glossy and sticky glaze. Resist the temptation to cook the mixture on very high heat to speed up the process, you might just end up burning the glaze!

pomegranate glazed chicken wings with cilantro leaves and pomegranate arils

If you tried these baked chicken wings, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Baked chicken wings with pomegranate glaze in a container with brown paper
4.67 from 6 votes
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Baked Chicken Wings with Pomegranate Glaze

Finger lickin' good chicken wings baked in the oven and covered in a sticky pomegranate glaze made with four simple ingredients: pomegranate juice, orange juice, garlic and a little bit of vinegar. That's it. Perfect for parties! Paleo, Whole30 and gluten free.

Course Appetizer
Cuisine American, Mediterranean
Keyword #appetizerrecipe, #bakedchickenwings, #chickenwingsrecipe, #footballrecipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Calories 543 kcal

Ingredients

Pomegranate Glaze

  • 2 cup pomegranate juice 100% pomegranate juice without added sugar
  • 1 cup orange juice
  • 3 garlic cloves grated
  • 1/2 teaspoon kosher salt
  • 2 tsp red wine vinegar or rice wine vinegar

Chicken Wings

  • 5.5 lbs / 2.5 kg chicken wings about 8 whole chicken wings, cut into pieces (16 pieces once separated)
  • cooking spray

To serve (optional)

  • 1/2 cup pomegranate arils
  • 1/2 cup fresh cilantro roughly chopped

Instructions

Pomegranate Glaze

  1. Start with the glaze first. In a saucepan, combine orange juice, pomegranate juice and garlic. Season with salt. 

  2. Bring to a boil, and cook uncovered with a gentle boil for about 40 minutes (from the moment it starts boiling), until it's reduced to about 1/2 cup, whisking for time to time. 

    Towards the end, pay close attention to the glaze to make sure it doesn't burn (it can happen quickly). Reduce the heat if it's boiling too much.

    The glaze is ready when it's thick enough to coat the back of a spoon and you can run your finger through it to make a line and it's doesn't fill in (see picture #4 above). It will be a little too thick as it cools down, but perfect when you add in the vinegar. 

  3. Stir in vinegar and keep on very low heat (just to keep it slightly warm and prevent it from hardening) while you prepare the wings.

Chicken Wings

  1. While the glaze is reducing, prepare the chicken. 

    Preheat oven to 400F/200C and line a baking sheet with aluminum foil. Spray with a little bit of cooking spray.

  2. Pat dry the chicken with paper towels to make sure the skin is really dry (for a crispy skin!). Arrange the wings on the baking sheet. 


  3. Bake between 15 to 30 minutes (depending on the size of the wings and your oven) or until golden cooked through.

  4. Remove from the oven and brush the wings generously on all sides with pomegranate glaze. 

  5. Return to the oven and broil on high for about one minute, paying close attention not to burn the wings. 

  6. Serve hot with cilantro leaves and pomegranate arils. 

Recipe Notes

Glaze recipe adapted from Marta Stewart 

  • MAKE AHEAD: If possible, try to make these at the last minute. You can prepare the glaze, keep it warm, and bake the chicken separately, and then assemble and broil when you're ready to serve. The leftovers will still be good, but not as delicious because the glaze won't be as sticky and a bit runnier.
  • FREEZING: not recommended because the glaze won't stay thick and sticky.
Nutrition Facts
Baked Chicken Wings with Pomegranate Glaze
Amount Per Serving (4 wings (separated))
Calories 543 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 8g 40%
Cholesterol 148mg 49%
Sodium 444mg 19%
Potassium 758mg 22%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 23g
Protein 36g 72%
Vitamin A 10.8%
Vitamin C 43.2%
Calcium 4.8%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.

More recipes you might like:

UPDATE NOTE: This post was originally published on September 9, 2013 and republished in October 2018 with an updated recipe, new photos and more tips.

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posted in
All Seasons Recipes Appetizers Chicken Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Meat Paleo Paleo/Primal Primal Recipes Whole30 Winter Recipes
27 Comments

  1. Marie,

    The Pomegranate-Glazed Chicken Wings calls for adding the vinegar to the glaze, but does not have it in the ingredients. Could you please update it? This looks amazing! I would try it with skinless boneless breasts though … I think it would work well.

    Thanks so much … love your blog!

    Cathy

    Reply

    1. Oops, sorry about that! I updated the recipe. Thanks for letting me know Cathy!
      I’m sure it would be great with breasts too! But I guess I would just cook them in a skillet (or even slightly undercook them) while the glaze is reducing, transfer them to a baking dish, brush with glaze and broil a minute or two. You just want to make sure the breasts don’t get too dry. I’d be curious to know how it turns out!

      Reply

    1. You know what I’m talking about Erin!! But most of the time it’s worth it, so we just endure and try to be as quick as possible haha

      Reply

  3. Oh man, these look absolutely amazing. That glaze! My husband has been asking me for months to make chicken wings … I don’t know why but I just haven’t. I really need to go for it!

    Reply

    1. I’ve never tried pomegranate molasses but I like the sound of it! If wings are not your thing I’m sure you could use the glaze on another cut. Thanks for stopping by Laura 🙂

      Reply

  6. the glaze didn’t thicken At all. highly disappointed however will try it to brush it on anyways and see it turns out. in process right now

    Reply

  8. Oh God, these chicken wings really impress me !!! Love Love Love this recipe! This is absolutely fantastic! So YUMMY! Is good food and this looks like one of the BEST!

    Reply

  17. I didn’t really like the combination of the pomegranate reduction and the red wine vinegar. It felt like the recipe was trying to be sweet and savoury and the combination didn’t work to me.

    Reply
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