Sticky Red Wings

Makes 4 main-dish or 8 appetizer servings


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3 pounds chicken wings
1/2 teaspoon salad oil
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeño chilies
1 cup pomegranate juice
1 cup cranberry juice blend
1/3 cup sugar
2 tablespoons cider vinegar
3 tablespoons pomegranate seeds


1. Rinse wings, drain, and cut apart at joints; reserve tips for other uses. Place remaining chicken in a single layer in a 10- by 15-inch nonstick pan.

2. Bake in a 400° oven until brown and crisp, about 1 hour, turning pieces occasionally with a wide spatula.

3. Meanwhile, in a 10- to 12-inch nonstick frying pan over high heat, stir oil, garlic, and chilies until vegetables are limp, 2 to 3 minutes. Add pomegranate juice, cranberry juice, sugar, and vinegar. Bring to a boil, stirring until sugar dissolves. Boil until reduced to 2/3 cup, about 15 minutes.

4. Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces with spatula. Bake until sauce thickens and sticks to wings, about 12 minutes, turning pieces often to prevent scorching.

5. Place wings on a platter. Sprinkle with pomegranate seeds. Add salt to taste. Serve hot.

Nutritional analysis per main-dish serving.

Created date

October 2003

Nutritional Information

Calories 465
Caloriesfromfat 43 %
Protein 29 g
Fat 22 g
Satfat 5.9 g
Carbohydrate 38 g
Fiber 0.2 g
Sodium 93 mg
Cholesterol 91 mg