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.
Start with the glaze first. In a saucepan, combine orange juice, pomegranate juice and garlic. Season with salt.
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.
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.
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.
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.
Bake between 15 to 30 minutes (depending on the size of the wings and your oven) or until golden cooked through.
Remove from the oven and brush the wings generously on all sides with pomegranate glaze.
Return to the oven and broil on high for about one minute, paying close attention not to burn the wings.
Serve hot with cilantro leaves and pomegranate arils.
Glaze recipe adapted from Marta Stewart